Substances:
- 2 crimson bell peppers
- 2 yellow bell peppers
- 1 gargantuan onion
- 1 bunch scallion bottoms, reduce into 1 drag items
- 4 ounces toban dian (chili bean sauce; we use LEE KUM KEE model)
- 4 ounces soy sauce
- 8 ounces water
- 8 ounces sugar
- 16 ounces udon noodles (we use futonaga)
- 12 ounces minute (16- to 20-depend), peeled; deveined; reduce in half of lengthwise
- 1 ounce ginger, peeled; julienne
- 3 gargantuan cloves garlic, sliced skinny
- 4 cups spinach leaves
- 2 ounces freshly toasted sesame seeds; unlit and white
- garlic chips
- cilantro, to garnish
- 1 cup vegetable oil
- salt
Instructions:
- Char peppers over delivery flames. Peel, seed, rinse, and julienne.
- Char onion over delivery flame till very unlit, roast at 350 degrees till subtle (about 25 minutes), julienne.
- Grill or roast 1 drag items of scallion bottoms.
- In dinky pot, warmth oil gently. Add sliced garlic and mix round to separate slices.
- Lift warmth to low medium and gently fry garlic, stirring most frequently, till very mild golden, about 14 minutes.
- Elevate out no longer let garlic colour previous golden, this shall be bitter.
- Strain from oil right away, drain on paper towels and season with a pinch of salt. Put garlic oil for yet every other use.
- Combine all ingredients collectively.
- Cook dinner udon like pasta in salted water for 8 minutes or till subtle yet firm, drained and tossed warmth in sesame oil.
- In a wok or gargantuan pot sauté garlic and ginger in olive oil till fragrant. Add minute and a dinky pinch of salt. Cook dinner till perfect purple.
- Add peppers, onions and scallions, season with a dinky bit of salt (the sauce is very seasoned).
- Add pasta, develop scorching then add 6 ozof sauce. Wilt spinach in at very cease.
- Toss. Plate in a gargantuan bowl, garnish with sesame seeds, garlic chips and cilantro. Delight in!