Spicy Chili Garlic Noodles

Cook the (285g) udon noodles (10 ounces). Bring a large saucepan of [water] to a boil. Once boiling, add kosher salt (2 teaspoons) and the [udon noodles]. Cook for minute (1), then use a chopstick or tongs to loosen and separate the [udon noodles]. Cook for another minute (1), for a total of minutes (2) until chewy but tender. Drain in a colander and rinse with [cold water] until cool. Shake the colander well to drain. Transfer [udon noodles] to a large bowl. Start 2m timer

While the [water] is boiling, mince the garlic (6 cloves), chop the (70g) roasted peanuts (0.5 cup) and (12g) fresh cilantro (0.75 cup), slice the bell pepper (1 red), and scallions (3). In a bowl, toss the (170g) frozen edamame (6 ounces) with sea salt (0.125 teaspoon).

Make the Garlic Chili Oil. Add the red pepper flakes (2 teaspoons), white sesame seeds (2 tablespoons), garlic (6 cloves), and (70g) roasted peanuts (0.5 cup) to a small-medium bowl. Heat the (75g) grapeseed oil (0.33 cup) in your smallest saucepan over medium heat until hot and shimmering, 5 minutes (3 to) (depending on your saucepan size and material), or until it registers 350ºF/175ºC. Pour the hot [grapeseed oil] over the garlic-peanut mixture (it should sizzle). Stir and let sit for minute (1). Stir the soy sauce (3 tablespoons), chinese black vinegar (2.5 tablespoons), and maple syrup (1 tablespoon) into the garlic-chili oil. NOTE: If you don’t have a thermometer, add a piece of [garlic] and if it sizzles immediately, it should be ready Start 5m timer

Pour only HALF of the [chili oil-soy sauce mixture] over the [udon noodles]; reserve the rest for another recipe (it stays good in the fridge for at least 5 days). Add the bell pepper (1 red), (170g) frozen edamame (6 ounces), (12g) fresh cilantro (0.75 cup) and scallions (3), and toss really well. Serve at room temperature, or chill in the fridge if desired.