15-Minute Vegan Chili Garlic Noodles

Bahan-bahan (2 porsi)

• 10 ounces (285g) fresh or frozen udon noodles ((See Note 1))
• 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 oil, avocado oil, canola oil))
• 2 teaspoons Sichuan chile flakes or red pepper flakes
• 2 tablespoons white sesame seeds
• 6 g arlic cloves, (minced or crushed with a garlic press)
• 1/2 cup (70g) dry-roasted peanuts, roughly chopped ((unsalted or salted, either is fine))
• 3 tablespoons soy sauce or tamari
• 2 ½ tablespoons Chinese black vinegar ((See Note 3))
• 1 tablespoon maple syrup or agave nectar