Sesame Noodles With Thai Basil

• 16 - 18 ounces udon noodles (some brands have different amounts in the package). You can also use soba noodles or spaghetti
• 3 carrots, shredded or julienned (I use a julienne peeler)
• 2 cups Chinese celery, rough chopped stems and leaves
• 1/4 cup peanut oil
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons toasted sesame oil
• 5 tablespoons honey
• 5 tablespoons lower sodium soy sauce
• 1 tablespoon sesame seeds
• 1/4 cup cilantro, chopped
• 1/2 cup scallions or green onion, thinly sliced
• 1/2 cup unsalted peanuts, chopped
• 1/2 cup Thai basil, larger leaves roughly torn

1. Cook noodles according to directions, leaving them al dente.
2. In a saucepan, lightly cook oils and red pepper over medium heat for a few minutes, taking care not to let it boil. Stir.
3. Add the honey and soy sauce to the pot and stir well.
4. Place the carrots and celery into a large bowl, and put the hot noodles right on top. Add the sauce over top and mix well.
5. Refrigerate for several hours or overnight. Let noodles come to room temperature for a half an hour or so and then add the last 5 ingredients just before serving. Toss well.

udon noodles, carrots, chinese celery, peanut oil, red pepper, sesame oil, honey, lower, sesame seeds, cilantro, scallions, unsalted peanuts, basil

Taken from food52.com/recipes/5527-sesame-noodles-with-thai-basil (may not work)