The sides are as full of flavor as the entrée in this dinner menu. (Serves 4)
* Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 1 cup red bell pepper strips, 1/2 cup matchstick-cut carrots, and 2 minced garlic cloves; sauté 3 minutes. Add 4 cups hot cooked udon noodles, 2 tablespoons chopped fresh cilantro, 2 tablespoons low-sodium soy sauce, 2 tablespoons fresh lime juice, and 2 teaspoons dark sesame oil; toss to coat.