Cook the Noodles: Bring a pot of salted water to a boil. Cook the udon noodles according to the package instructions. Drain, give them a quick rinse with cold water to stop the cooking, and let them drain thoroughly.

Sauté the Aromatics & Veggies: While the noodles cook, heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the bell pepper, the white parts of the green onions, cilantro, and edamame. Season with a pinch of sea salt and cook for 5-6 minutes, until the peppers are just tender-crisp.

Whisk the Sauce: In a small bowl, whisk together the tamari, rice vinegar, balsamic vinegar, and homemade chili oil or store-bought chili garlic oil.

Bring It All Together: Pour the sauce over the sautéed vegetables. Add the drained udon noodles. Toss everything together and cook for another 2-3 minutes, until everything is heated through and coated in that glorious sauce.

Serve: Garnish with the reserved green onion tops and extra cilantro. Enjoy immediately at room temperature, or pop it in the fridge to enjoy chilled later!