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Udon Noodle Bowl with Infused Chili Sauce

Udon Noodle Bowl with Infused Chili Sauce

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degree-icon Easy
time-icon 20 Minutes
time-icon 1 Hour
time-icon None
time-icon 4 Cups
time-icon ½ Cup
diet-icon Vegan
degree-icon Easy
time-icon 20 Minutes
oven-icon 1 Hour
snow-icon None
plate-icon 4 Cups
dish-icon ½ Cup
diet-icon Vegan
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Ingredients

Main Dish
  • 8 ounces Udon Noodles
  • 2 cups Edamame
  • 3 cups Sugar Snap Peas
  • 2-3 cups Carrots, shredded
  • 1/2 cup Cilantro
  • 1/4 cup Sesame Seeds
  • 3 Sweet Peppers
  • 2 cups Purple Cabbage, shredded
Chili Oil
  • 1 ½ cups Neutral Oil
  • 1 cup Magical Olive Oil
  • 5-6 Thai Chili Peppers
  • 4 Star Anise
  • 2 tablespoons Black Peppercorns
Noodle Sauce
  • 4 tablespoons Chili Oil (from above)
  • ½ cup Soy Sauce
  • 1 ½ Limes
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Agave
  • 2 tablespoons Yellow Miso
  • 5 tablespoons Ginger, chopped
  • 2 tablespoons Garlic, chopped

How To

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Main Dish
  • In one pot boil water for the udon noodles. In a separate pot boil water for your edamame and sugar snap peas.
  • Once boiling, add the noodles to the first pod and the edamame and sugar snaps to the second. Boil under tender.
  • Once done strain and add to a large bowl.
  • Add in the rest of the ingredients, as well as 1 cup of the noodle sauce. Toss everything to combine, adding more sauce as needed.
  • Serve and enjoy!
Chili Oil
  • Place all of the ingredients into the MagicalButter machine and secure the lid.
  • Set your temperature to 160°F, and then press the 1 HOUR button.
  • Once the cycle has finished, empty the machine and set chili oil aside.
Noodle Sauce
  • Place all of the ingredients into the MagicalButter machine and secure the lid.
  • Set your temperature to NO HEAT, and then press the BLEND button. Do this cycle three times.
  • Once the cycle has finished, add some of your sauce to your main dish.