Christmas Garden Udon

1.Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions until tender, about 8-10 minutes. Drain and set aside.

2.In a large saucepan, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic and continue to sauté for an additional minute until fragrant.

4.Stir in the julienned red and green bell peppers and carrot. Cook for about 5 minutes until the vegetables are slightly softened but still vibrant in color.

5.Pour in the dashi broth and bring to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.

6.Add the coconut milk, soy sauce, and mirin to the broth. Stir well and season with salt and pepper to taste. Allow the mixture to simmer for another 5 minutes.

7.Add the fresh spinach to the broth and cook until just wilted, about 1-2 minutes.

8.Add the cooked udon noodles to the broth and gently stir to combine, allowing the noodles to heat through for about 2 minutes.

9.Serve the udon in bowls, garnished with sesame seeds and chopped green onions.