Chinese Noodles with Chilies and Scallions

Adapted from Milk Street (If you subscribe to their newsletter, you'll get this recipe along with this curried lentil recipe and 10 other enticing ones for free.) I've made a few changes: I add vegetables: cabbage and carrots. If you wish to add vegetables, too, be sure to choose vegetables that will soften under the heat of boiling water poured over them. Finely chopping or shredding the vegetables will help. I think Romaine lettuce would work nicely here, too. I use 2 tablespoons of sugar, and I find it to be sweet enough, but use the full 3 if you wish. I have yet to top each serving with a fried egg, but if you wish to do so, fry it directly in the skillet you use to infuse the oil with the chilies, sesame seeds, and scallions. Next time, I may try infusing the grapeseed oil with crushed Sichuan peppercorns. I love the numbing mala sensation. I'll keep you posted.

Ingredients
Vegan
∙ Serves 4
Produce
1 Cabbage, small
1 Carrots, large
12 Scallions
Condiments
5 tbsp Soy sauce
Pasta & Grains
12 oz Udon noodles, dried
Baking & Spices
2 tbsp Brown sugar, packed dark
1 Kosher salt
1 tsp Red pepper flakes
5 tsp Sesame seeds
Oils & Vinegars
1/4 cup Grapeseed or other neutral oil
3 tbsp Rice vinegar, unseasoned
1 tbsp Sesame oil, toasted

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