Ingredients

10 ounces (285g) fresh or frozen udon noodles

1 small or medium red, yellow, or orange bell pepper, thinly sliced

¾ cup (12g) fresh cilantro leaves and tender stems, chopped

3 scallions, sliced on a bias

6 ounces (170g) frozen edamame, defrosted

⅛ teaspoon sea salt

1/3 cup (75g) neutral-flavored oil (such as grapeseed, avocado, or canola oil)

2 teaspoons Sichuan chile flakes or red pepper flakes

2 tablespoons white sesame seeds

6 garlic cloves, minced or crushed with a garlic press

1/2 cup (70g) dry-roasted peanuts, roughly chopped (unsalted or salted)

3 tablespoons soy sauce or tamari

2 ½ tablespoons Chinese black vinegar

1 tablespoon maple syrup or agave nectar

Instructions

Step 1: Bring a large saucepan of water to a boil. Salt generously with 2 to 3 teaspoons kosher salt. Add the udon noodles and cook for 1 minute. Use chopsticks or tongs to loosen and separate the noodles, then cook for another 1 minute until tender but chewy. Drain in a colander and rinse with cold water until cool. Shake well to drain and transfer the noodles to a large bowl.

Step 2: While the water is boiling, mince the garlic, chop the peanuts and cilantro, and slice the bell peppers and scallions. Toss the defrosted edamame with the sea salt in a bowl.

Step 3: In a small to medium bowl, combine the chile flakes, sesame seeds, garlic, and peanuts. Heat the oil in a small saucepan over medium heat until hot and shimmering (about 3 to 5 minutes), or until it reaches 350ºF (175ºC). Pour the hot oil over the garlic-peanut mixture so it sizzles. Stir and let it sit for 1 minute. Then stir in the soy sauce, black vinegar, and maple syrup or agave nectar.

Step 4: Pour half of the chili oil-soy sauce mixture over the noodles and toss well; reserve the rest for another use (it keeps in the fridge for at least 5 days). Add the bell peppers, edamame, cilantro, and scallions, then toss again to combine. Serve at room temperature or chilled.

Tips & Variations

Use fresh udon or thick wheat noodles for the best texture, but spaghetti can work in a pinch.

Adjust the amount of chili flakes to control the heat level according to your preference.

Add a splash of toasted sesame oil to the dressing for a nutty depth of flavor.

Try swapping edamame for steamed green beans or snap peas for a different crunch.

For extra protein, toss in baked tofu cubes or tempeh.

FAQs

Can I use dried noodles instead of fresh or frozen udon?

Yes, but cook them according to package instructions and adjust cooking time to avoid overcooking. Fresh udon noodles have the best chewy texture for this dish.