Bring a medium pot of lightly salted water to a boil. Once boiling, stir in 4 oz of udon noodles. Cook for 6-8 minutes, or until tender, stirring occasionally. Strain noodles. Rinse with cold water, shake off excess water, and return to pot. Lightly drizzle with cooking oil and stir to coat. (You'll finish the noodles in Step 5.)

Cut 1 whole red bell pepper lengthwise into strips, about ¼ inch thick. Halve strips widthwise. Cut ends off 1 whole yellow onion and discard peel. Halve lengthwise; cut onion lengthwise into strips, about ¼ inch thick. Cut 6 oz broccoli into bite-size pieces if necessary. Mince garlic.

Place 1 tbsp rice wine vinegar, 1 tbsp cornstarch, 2 whole umami stock concentrates, 1 oz gluten-free tamari sauce, 1 oz coconut aminos, half the 1 tsp chili flakes, 1 cup water (use 1 cup for 2 servings, 2 cups for 4), and 1 tsp sugar in a small bowl. Whisk to combine.

Heat a drizzle of cooking oil in a large sauté pan over medium-high heat. Add bell pepper, onion, and broccoli to hot pan. Season with salt and a pinch of pepper. Cook for 4-5 minutes, or until broccoli is tender, stirring occasionally. Add garlic and cabbage (use desired amount, recommended about 1/2 oz). Cook 2-3 minutes more, or until garlic is fragrant and cabbage is just tender, stirring occasionally. Season with salt and pepper.

Add sauce to pan with veggies. Stir to combine. Cook 1 minute, or until sauce is bubbling and warmed through. Remove from heat. Add noodles to pan with sauce. Toss to coat.

Divide spicy noodle stir-fry between bowls. Garnish with remaining chili flakes if desired. Enjoy!