Udon With Peanut And Gochujang Sauce

This is a ten-minute stir fry whose only real rule is that the sauce never meets direct heat.

Everything else is about getting the pan hot enough that the noodles blister instead of steaming.

The sauce is mixed cold and goes into the pan off the heat. Peanut butter over direct heat seizes into a grainy paste that no amount of stirring recovers.

Udon needs a hot dry pan to blister rather than steam, so the vegetables come out before the noodles go in.