Cook the Udon Noodles: Bring a large pot of lightly salted water to a boil. Add the udon noodles and cook according to the package instructions (usually 10–12 minutes). Once cooked, drain and rinse them under cold water to stop the cooking process. Toss with a few drops of sesame oil to prevent sticking.

Sauté the Veggies: Heat the remaining sesame oil in a large skillet or wok over medium heat. Add the broccoli and cook for about 5 minutes until it’s bright green but still crunchy. Toss in the green bell pepper and carrots, cooking for another 2 minutes. Finally, add the zucchini and cook until slightly softened.

Create the Flavor Base: In a small bowl, whisk together the soy sauce, sweetened rice vinegar, chili-garlic sauce, and minced ginger. Pour this mixture over the sautéed veggies and stir to combine.

Bring It All Together: Add the cooked udon noodles to the skillet, tossing everything together until the noodles are well-coated in the sauce. Let it cook for another 1–2 minutes so the noodles can soak up all that delicious flavor.

Serve and Enjoy! Divide the noodles into bowls and garnish with fresh cilantro, bean sprouts, or a sprinkle of sesame seeds. Serve immediately and enjoy your homemade Japanese Pan Noodles!