UDON NOODLES WITH SPICY CARROTS AND CHIVES
(Inspired by Mark Bittman!)
Heat up a mix of peanut and sesame oil. Cook shredded carrots for a few minutes in hot oil. Add some chili powder (to taste), throw in a ton of garden chives (cut into 2" pieces), and remove from heat. Mine wasn't spicy enough for me, so I added a bit of Mongolian fire oil.
Dump carrot mix onto a nest of warm or cold udon noodles. Garnish with pb2, serve with milky oolong ice tea, and eat outside!