- In a small bowl, whisk together all ingredients for the sauce: dark soya sauce, hoisin sauce, sesame oil, agave nectar and rice vinegar, then set aside.
- Heat the sesame oil in a large non-stick pan over medium/high heat and add the white parts of the spring onions. After 1 minute add the garlic, ginger and chilli and stir to combine.
- Next, add the red bell pepper slices, carrots and baby corn. Sauté for 2 minutes, then pour in the vegetable stock and the prepared sauce to deglaze the pan.
- Add the udon noodles to the pan and close with a lid. Allow for the dish to cook for 4-5 minutes, then give everything a stir and cook for 4-5 more minutes.
- Once the noodles are cooked and the majority of the liquid absorbed, add the broccoli, cook for 2 minutes and then you’re ready to serve your drunken noodles right away!
Chef’s Tip: The noodles are delicious when served with fresh thai basil leaves on top!