15-Minute Vegan Chili Garlic Noodles

Ingredients

• 10 ounces (285g) fresh or frozen udon noodles
• 1 small or medium red/yellow/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 or avocado oil)
• 2 teaspoons Sichuan chile flakes or red pepper flakes
• 2 tablespoons white sesame seeds
• 6 garlic cloves, minced
• 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