Whole Roasted Carrots

Preheat oven to 425°F. Place a large pot of salted water on to boil for the udon. Scrub the carrots, dry, and transfer to a baking sheet. Toss with just 1 tsp agave, 1 tsp vegetable oil, and a pinch of salt. Roast the carrots until tender and browned on the bottom, about 25 to 28 minutes.

Trim the baby bok choy and roughly chop. Peel and mince the ginger. Chop the bird’s eye chiles. Halve the lime.

Once the water is boiling, add the udon noodles and stir. Cook until just al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process. Toss the noodles with 1 tsp vegetable oil to prevent them from sticking.

In a medium bowl, combine the remaining agave, juice from the lime, tamari, and cornstarch. Whisk the lime sauce to combine.

Place a large nonstick skillet over medium heat with just 1 tbsp sesame oil. Once hot, add the minced ginger and chopped bird’s eye chiles. Reduce heat to medium-low, and cook until ginger is slightly softened but not browned, about 2 to 3 minutes. Add the bok choy and increase heat to medium-high. Cook until bright green and just tender, about 1 minute.

Add the udon noodles, lime sauce, edamame, and a pinch of salt to the skillet. Toss with the bok choy and cook until the udon is heated through and well coated with the lime sauce, about 2 to 4 minutes. Divide the ginger lime udon between large plates. Top with whole roasted carrots and sprinkle with black sesame seeds. Drizzle with the remaining sesame oil.