The 15-Minute Noodles I can't live without

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers health benefits, while canola is budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: basil

Parsley is a common herb, while basil is often less expensive.

Heat water in a pot on the stove for the noodles.

Mince 6 cloves of garlic using a garlic press or grater.

Coarsely chop 1/2 cup of dry roasted peanuts.

Add 3 tablespoons of avocado oil to a small saucepan over medium heat.

Once the oil is hot (350°F), pour it over the minced garlic and chopped peanuts.

Add 2 tablespoons of sesame seeds to the bowl with garlic and peanuts.

Add Szechuan chili flakes or red pepper flakes to the bowl.

Stir the oil into the aromatics and let it sit for a minute.

Add 3 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 1 tablespoon of Chinese black vinegar to the mixture and stir well.

Slice 1 medium bell pepper and 3 scallions on a bias.

Cook fresh udon noodles in boiling water for 2 minutes, using chopsticks to loosen them.

Chop about 3/4 cup of fresh cilantro, using tender stems.

Drain the noodles and rinse them with cold water to cool down.

In a large bowl, combine the noodles with half of the garlic chili oil mixture, bell pepper, edamame, scallions, and cilantro.

Toss everything well with tongs to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary