• 1/2 cup warm water
• 1 cup peanut butter
• 1/3 cup soy sauce
• 1/4 cup balsamic vinegar
• 1/2 tsp chili pepper flakes
• 1/2 cup sweet chili sauce
• 5 garlic cloves, minced
• 1 lb udon noodles
• 2 tablespoons sesame oil
• 1/4 head cabbage
• 1 red bell pepper
• 2 large carrots
• 1 spring onion or green onions

Whisk water, peanut butter, soy sauce, balsamic vinegar, chili flakes, sweet chili sauce and minced garlic in medium bowl to blend (sauce will be thick; add more water if too thick). Break noodles in half and cook in large pot of boiling water until just tender, about 6 minutes. Drain. Rinse noodles under cold water and cool. Transfer noodles to very large bowl. Toss with sesame oil to coat. Shred cabbage; cut red pepper, carrots and onions into matchstick-size strips. Add veggies to noodles and mix. Toss with peanut sauce to coat. Optional garnish with chopped peanuts, sesame seeds, etc.