– Frozen udon noodles – Red/yellow/orange bell pepper – Cilantro leaves – Scallions – Edamame – Sea salt – Neutral-flavored oil – Sichuan chile flakes – White sesame seeds – Garlic cloves – Dry-roasted peanuts – Soy sauce or tamari – Chinese black vinegar – Maple syrup or agave nectar
Mince the garlic, chop the peanuts, and add them to a bowl along with the chile flakes and sesame seeds. Heat the oil in a small saucepan for several minutes until it reaches 350ºF/175ºC. Pour the hot oil over the garlic-peanut mixture. It should sizzle.
After a minute, stir the soy sauce, Chinese black vinegar, and maple syrup/agave into the chili-garlic oil. Pour the garlic chili oil/sauce over your cooked udon noodles and toss to coat.
Add the sliced bell pepper and scallions, chopped cilantro, and edamame. Toss to coat well.