Steps

1. Boil water in a pot and cook the udon noodles (dried) 100g for slightly less than the indicated time (about 2.5 minutes).
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2. Drain the cooked udon in a colander, rinse with water, and drain thoroughly.
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3. Transfer the udon to a bowl and coat with a little Taihaku Sesame Oil to prevent sticking.
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4. Peel the cucumber and cut into thin strips.
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5. Sprinkle a pinch of salt on the julienned cucumber and let it sit.
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6. Heat 2 tbsp Taihaku Sesame Oil in a frying pan over medium heat.
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7. Add julienned ginger 2-3 slices, minced ginger 1 tsp, and minced garlic 1 tsp to the pan and stir-fry until fragrant.
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8. Once fragrant, add 2 tsp Chili Oil and mix well.
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9. When the oil starts to bubble, add the cucumber (drained of water) that has been salted and let sit.
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10. Add the udon noodles and stir-fry with the cucumber.
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11. Add 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, and 2 tbsp Black Vinegar, and stir-fry over high heat.
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12. Once everything is well combined, turn off the heat.
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13. Transfer to a serving dish and sprinkle with Chili Peppers (to taste) and Sichuan Peppercorns (to taste) as desired. Completion. [Key Tip!] Adjust the amount of chili peppers and Sichuan peppercorns to your preference and enjoy the sweating effect.
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