Udon Noodles with Veggies

Recently I made a quick lunch to use up some bok choy that was hanging out in my fridge. I started off by chopping up some red pepper and sautéing it in toasted sesame oil. After it had cooked for a few minutes, I added in the bottom part of the baby bok choy, which I roughly chopped.

Once the wide udon noodles were almost done cooking, I added the leafy parts of the bok choy, a little soy sauce, and some sesame seeds. The noodles got mixed in once they were done cooking, making a quick, healthy and delicious lunch.