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55291cc9 d31d 4449 9e8d 1ae939d346ef  2016 06 11 20 23 07
Tess
Tess

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!