In a small bowl combine soy sauce, oyster sauce, shaoxing wine and sambal oelek. Set aside.
Prepare noodles according to package directions and drain thoroughly. Add 1 teaspoon soy sauce and 1 teaspoon sesame oil to the noodles, toss, and set aside.
Heat a wok over medium-high. Add 2 Tablespoon peanut oil. Once glistening, add broccoli and bell pepper. Stir-fry for a few minutes, then add onions, garlic and ginger continue until 3 minutes before desired vegetable tenderness. Drizzle with a small amount of sesame oil and 2 cracks or shakes of black pepper (optional), mix. Add sauce and half the green onions to coat the vegetables. Slowly add drained noodles; using tongs to coat and combine with vegetables. Season to taste. Garnish with more green onions and sesame seeds.
Notes
Spice - between the ginger and sambal oelek this recipe's on the spicy side. To temper the spice scale one or both.
Most vegetables can be interchanged, just match cooking times for doneness.
Sambal Oelek can be found in Asian Food Marts and is sprouting in more grocery stores. This article is good for substitutes though.
The noodles used this time were Koyo organic "fine" sized. We boiled the water and cooked for seven minutes, then rinsed, adding straight to ready wok-ed vegetables and sauce.
It's better for noodles to be slightly under than overdone. If you aren't ready to add the noodles directly to the wok, slow the cooking process by rinsing in cool water.
Adding noodles slowly to the wok helps give your chosen sauce to noodle ratio.
Noodles can be made ahead and put in the refrigerator for up to two days. If stored, I recommend adding 1/4 teaspoon oil to boiling water when initially cooking.
My mom portions noodles into freezer bags, then counter defrosts the amount needed in no time flat.
Want to make udon noodles ahead—easy— prep vegetables and sauce in advance.