Step 1

Bring a large pot of salted water (I use 1 tablespoon kosher salt) to a boil. In a small bowl, whisk together the soy sauce, vinegar, sugar and sesame oil.

Step 2

In a 12-inch skillet over medium, heat the grapeseed oil, sesame seeds and pepper flakes (use 1 teaspoon or less if you are sensitive to heat) until the pepper flakes are fragrant and the seeds begin to brown, 3 to 5 minutes. Off heat, stir in the scallion whites, then add the soy sauce mixture. Set aside.

Step 3

If you haven’t prepped the vegetables, do so now: Finely slice the cabbage. Shred the carrots in a food processor using the shedder attachment. Place them in a large colander in the sink.

Step 4

Cook the noodles until al dente—my dried Udon noodles take 7 minutes, but be sure to check the package of the noodles you are using—then drain the noodles directly over the vegetables in the colander.

Step 5

Transfer the noodles and vegetables to a large serving bowl. Add the scallion greens. Bring the sauce in the skillet on the stovetop just up to a simmer (if it has cooled down), then pour over the noodles and vegetables. Toss to combine. Serve.