Udon Noodle Salad

This is the world-famous recipe you've heard of, but have yet to make. Enjoy it when you do. This has been adapted from Neal Barnard's The Get Healthy, Go Vegan Cookbook.

Ingredients:

20 snow peas, trimmed (I don't actually count; just grab a handful or two at the grocery store)
1 udon noodle package (recipe calls for an 8 oz package, but i can only buy 10.5 oz ones)
6 tablespoons rice vinegar
4 tablespoons soy sauce
2 teaspoons minced fresh ginger (you can add more, mother!)
3-5 garlic cloves, minced (your choice)
2 teaspoons agave nectar
1 teaspoon chili paste (I don't have this and use one pinch of red pepper flakes instead)
1.5 cups chopped cucumber
1 cup shredded carrot
1 cup chopped red bell pepper
6 scallions, sliced

Method:

Bring a large pot of water to a boil and drop in snow peas. Cook for 30 seconds and then remove from boiling water with a slotted spoon (you can re-use the water for the udon noodles) and put peas on bowl of cold water to stop the cooking. Drain and pat dry peas with paper towels and set aside.

Combine sauce ingredients: vinegar, soy sauce, ginger, garlic, agave nectar, and chili paste/red pepper flakes. Stir with whisk. FYI, I've doubled the sauce recipe, as I don't think the original recipe was saucy enough. Do as you wish.

Cook udon noodles according to package instructions, drain and rinse under cold water.

Combine all the veggies in a big bowl and pour half the dressing on them and mix. Top veggies with noodles, pour remaining dressing on the noodles, then stir.

Enjoy whether you just made it or cold the next day. It's delicious. Seriously.