Garlic Peanut Noodles

Yield: 4

Cold-dressed udon noodles with a garlicky peanut sauce, topped with crispy peanuts, fresh vegetables, and optional baked tofu.

prepBring a large saucepan of water to a boil for the noodles
4 scallions, trimmed, sliced thin on bias, soaked & drained	Soak scallions in cold water ~10 min		Toss noodles with peanut sauce, stir in scallions, peanuts & bell pepper	Fold in Baked Tofu	Serve topped with chili crisp
20 oz / 570 g fresh udon noodles	Cook noodles per package, drain & rinse cold
4 cloves garlic, grated or minced	Heat oil in small saucepan 350°F / 175°C, 3 min	Pour hot oil over garlic, rest 1 min, stir in soy sauce, vinegar, sugar & pepper
1 ½ tablespoons / 22 ml neutral-flavored oil
2 tablespoons / 30 ml Chinese light soy sauce
1 generous tablespoon / 15 ml rice vinegar
2 teaspoons / 10 g organic brown sugar
¼ teaspoon ground white pepper
Heaping ⅓ cup / 95 g creamy peanut butter	Whisk peanut butter & hot water, add garlic mixture, whisk smooth
3 tablespoons / 45 ml hot water
½ cup / 70 g roasted peanuts, roughly chopped
1 red bell pepper, thinly sliced
1 batch Baked Tofu
Chinese chili crisp

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