Sweet & Spicy Udon Stir-Fry

Remove the noodles from the refrigerator to bring to room temperature. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the  fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced peppers, chopped garlic, and sliced white bottoms of the scallions. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a separate bowl, combine the soy sauce, hoisin sauce, vinegar, demi-glace, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the seasoned eggs. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!