Japanese Pan Noodles

Bring a large pot of lightly salted water to a boil.

Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.

Drain and rinse with cold water.

Stir in a few drops of sesame oil.

Heat the remaining sesame oil in a large skillet over medium heat.

Cook broccoli until bright green and still crunchy, about 5 minutes.

Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes.

Add zucchini; cook until slightly softened, about 2 minutes more.

Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine.

Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.