Ingredients

• Udon noodles for 3

• 2 tbl coconut or canola oil

• 2 red bell peppers, thinly sliced

• 1 head radicchio, cored, thinly sliced

• salt, to taste

• 5 black garlic cloves, thinly sliced

• 1 golden beet, peeled

• 1/2 bunch scallions, green parts only, roughly chopped

• 3 tbl roughly chopped fresh cilantro

• 2 tbl roughly chopped fresh basil

• 1 tbl sesame seeds

Dressing

• 3 tbl tamari

• 1 1/2 tbl mirin

• 1 1/2 tsp sriracha or other hot sauce

• 1 tsp toasted sesame oil

Directions

1. Cook the udon noodles according to your package directions.

2. While the noodles are cooking, saute the red bell pepper and radicchio in coconut oil over medium heat for 7 minutes until the radicchio has wilted and the bell pepper is tender. Season lightly with salt. Add the garlic and toast 2-3 minutes more.

3. Drain the pasta and add to the sauteed vegetables. Toss to combine and add the dressing ingredients. Toss once more to coat the pasta.

4. Plate up the pasta and use a vegetable peeler to shave off thin slices of beets on top. Garnish with scallions, cilantro, basil and sesame seeds.