1. Cook the peas thoroughly in advance for three minutes and let cool for later use.
2. Thai sweet chili sauce is a seasoning I like to use recently, just use a little bit to give it a special flavor.
3. Boil the udon noodles under the water for 5 minutes and remove, over cool water, shake until no water seeps out.
4. In another pot, sauté the onions until fragrant, add the tomato sauce and the udon noodles and stir fry.
5. When the tomato sauce is covered with udon noodles, add yellow pepper, continue to stir fry, add a small amount of salt and soy sauce, add a small amount of Thai sweet chili sauce, and take it out of the pan.
6. Pair it with a wine-stuffed pineapple syrup, and it’s a lunch for one person~
