I adapted this recipe from The Kind Diet. I love Udon Noodles cooked any way, but this recipe is especially great.
8 ounces udon noodles
2 tablespoons olive oil
8 ounces (half a small head) green cabbage, cored and cut into thin slices (about 2 cups)
1 tablespoon water, plus more as needed
1 medium onion, cut in half, then into thin slices
1 carrot, thinly sliced
3/4 teaspoon fine sea salt
1/2 to 3/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Asian Sweet Chili Sause
Bring a large pot of water to a boil over high heat. Add the udon noodles and cook just until al dente (about 5 minutes); drain, and cover loosely to keep warm.
Heat the oil over medium-high heat in a large saute pan. Add the onion, carrot, salt, garlic powder, 1/2 teaspoon of the pepper and sweet chili sause; cook for about 4 minutes, stirring a few times, until the onion is translucent, add a touch of water if the onion starts to stick.
Add the cabbage to the pot, stirring to combine. Cook until cabbage is heated throughout, about 3 to 5 minutes.
Add the drained noodles and toss together until heated through. Taste and add up to 1/4 pepper as needed.