Sesame Noodles

• 8 ounces, weight Udon Noodles
• 3 whole Medium Carrots, Shredded Or Shaved
• 1 whole Sweet Bell Pepper, Diced (I Used 1/2 Red, 1/2 Yellow)
• 3 whole Green Onions, diced
• 2 Tablespoons Cilantro, Minced
• 1/4 cups Soy Sauce (I Like Low-sodium)
• 4 Tablespoons Brown Sugar, Divided Use
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Water
• 1- 1/2 Tablespoon Sesame Oil (or More, To Taste)
• 1 Tablespoon Fresh Ginger, Minced
• 2 cloves Garlic, Minced
• 1/2 teaspoons Asian Chile Sauce Or Pinch Red Pepper Flakes

1. Make sauce by combining soy sauce, 3 Tablespoons of brown sugar, rice vinegar, water, 1 1/2 Tablespoons sesame oil, ginger, garlic, and chile sauce or red pepper flakes in a small bowl.
2. Stir until sugar is dissolved and sauce is well combined.
3. Taste and add additional sugar, sesame oil, or chile sauce to taste.
4. Set aside or refrigerate until ready to use.
5. Bring a large pot of salted water to a boil.
6. Add noodles and cook 6 minutes.
7. After 6 minutes, add carrots and bell pepper to the water and cook 1 minute more.
8. Drain the water off of the pasta and vegetables.
9. Toss cooked pasta and vegetables with green onion, cilantro, and enough dressing to coat the pasta (youll likely have a little leftover).
10. Serve warm, room temperature, or cold.
11. Serves 4.

noodles, carrots, sweet bell pepper, green onions, cilantro, soy sauce, brown sugar, rice vinegar, water, sesame oil, fresh ginger, garlic, asian chile sauce

Taken from tastykitchen.com/recipes/main-courses/sesame-noodles-2/ (may not work)