Edamame Stir Fry with Udon Noodles and Peanut Sauce

Wash the bell pepper and cut it into thin strips. Clean and slice the mushrooms. Wash the spring onions, then thinly slice the white parts and cut the green parts into slightly thicker rings. Set the green parts aside for garnish. Peel and finely chop the garlic, then grate the ginger.

Place the edamame in a bowl of hot water to thaw and set aside.

Heat the oil in a large skillet over medium-high heat. Add the bell pepper with a pinch of salt and cook for about 5 minutes, until slightly softened. Add the mushrooms, ginger, garlic, and the white parts of the spring onions. Cook for another 3 to 4 minutes, until the mushrooms are tender and lightly browned.

Meanwhile, whisk together all the ingredients for the peanut sauce.

Add the udon noodles to the skillet and gently separate them with tongs or two forks. Reduce the heat to low, pour in the peanut sauce, and cook for another 2 to 3 minutes, stirring constantly, until the noodles are evenly coated.

Drain the edamame and fold them into the noodles. Season to taste with salt, pepper, and chili flakes. Divide between two bowls or plates and garnish with the reserved spring onion greens.