Hob at High Heat

Pot

Instructions

Fill the pot with water and bring to a boil. Once boiling, salt generously (2 to 3 teaspoons kosher salt) and add the bundles of udon noodles.

Salt

2 Table Spoons Salt

Noodles Udon

1 Pound Noodles Udon

Instructions

Cook for 1 minute, then use a chopstick or tongs to loosen and separate the noodles.

Instructions

Cook for another 1 minute, for a total of 2 minutes until chewy but tender. Drain in a colander and rinse with cold water until cool. Shake the colander well to drain (you can leave the noodles to continue draining if you have other ingredients to prep).

Instructions

Transfer noodles to a large bowl.

Mixing bowl

Hob at Medium Heat

Saucepan

Oil grapeseed, avocado or canola oil

3 Table Spoons Oil grapeseed, avocado or canola oil

Instructions

Heat the oil in your smallest saucepan over medium heat until hot and shimmering, 3 to 5 minutes.

Mixing bowl

Instructions

Add the chile flakes, sesame seeds, garlic, and peanuts to a small-medium bowl.

Garlic Cloves

6 Garlic Cloves

Preparation: Minced

Peanuts dry-roasted

1/2 Cup Peanuts dry-roasted

Preparation: roughly chopped

Chili flakes

2 Tea Spoons Chili flakes

Sesame seeds

2 Table Spoons Sesame seeds

Instructions

Pour the hot oil over the garlic-peanut mixture (it should sizzle). Stir and let sit for 1 minute.

Instructions

Add 3 more ingredients to the garlic-chili oil. Soy sauce, vinegar, and maple syrup or agave. Mix well. (Try to find the special "Chinese black vinegar")

Soy sauce

3 Table Spoons Soy sauce

Vinegar

1/2 Table Spoon Vinegar

Maple syrup

1 Table Spoon Maple syrup

Instructions

Pour only HALF of the chili oil-soy sauce mixture over the noodles; reserve the rest for another recipe (it stays good in the fridge for at least 5 days). Add the bell peppers, edamame, cilantro and scallions, and toss really well (the dressing pools at the bottom). Serve at room temperature, or chill in the fridge if desired.

Red bell pepper Medium sized

1 Red bell pepper Medium sized

Preparation: thinly sliced

Cilantro

3/4 Cup Cilantro

Preparation: chopped

Scallions

3 Scallions

Preparation: sliced on a bias

Edamame Frozen edamame (defrosted)

1 Cup Edamame Frozen edamame (defrosted)

Preparation: defrost