Adapted from Cooking.NYTimes.com.

2 tablespoons dark soy sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1 pound frozen udon noodles
Toasted sesame oil, for drizzling
2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
1 Veggie Box sweet peppers, thinly sliced
1 Veggie Box daikon radish, scrubbed or peeled,
cut into thin 3-inch-long sticks
1 Veggie Box bok choy, sliced into ½-inch pieces
3 Veggie Box garlic cloves, chopped
3 scallions, sliced into 2-inch pieces, plus more
for serving
Crushed red pepper, to taste
½ pound ground meat (optional)
Sesame seeds, furikake or chile oil, for serving
(optional)

2 tablespoons dark soy sauce 2 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon mirin 1 tablespoon rice vinegar 1 tablespoon granulated sugar 1 pound frozen udon noodles 2 tablespoons vegetable oil 1 small yellow onion, thinly sliced 1 Veggie Box sweet peppers, thinly sliced 1 Veggie Box daikon radish, scrubbed or peeled, 1 Veggie Box bok choy, sliced into ½-inch pieces 3 Veggie Box garlic cloves, chopped 3 scallions, sliced into 2-inch pieces, plus more

In a medium bowl, combine the dark soy sauce, soy
sauce, oyster sauce, mirin, rice vinegar and sugar.
Taste a little and balance salty, acidic and sweet
flavors, if needed.
Bring a medium pot of water to boil over medium￾high. Add the frozen noodles and cook, gently
nudging them apart, until they separate and are
pleasantly chewy, about 2 minutes. Drain, quickly
rinse with cold water to stop the cooking, transfer to
a medium bowl and drizzle with sesame oil, about 1
teaspoon.
In a wok or a large pan, heat 1 tablespoon of
vegetable oil over medium-high. If using, add the
ground meat and cook, breaking it up with a spoon,
until cooked through. Using a slotted spoon, transfer
the meat to a small bowl.
Pour the remaining 1 tablespoon of oil into the wok.
Add the onions and daikon radish and stir-fry,
tossing frequently, until fragrant and the vegetables
take on a little color, 2 to 3 minutes. Add the bell
pepper, bok choy and garlic; constantly stir until the
vegetables cook but still have a crunch, about 3
minutes. Stir in the scallions and cooked meat; stir￾fry for 1 minute. Add the noodles and sauce, tossing
until the noodles are coated and glossy. Taste and
adjust any seasonings, if needed.
Transfer yaki udon to bowls, and top each serving
with chopped scallion and crushed red pepper, to
taste. Serve with sesame seeds, furikake and chili
oil, if you like.