Divided world aside, I think we can all agree on this: crispy noodles > un-crispy noodles. By using fresh udon (found either frozen or vacuum sealed), you can avoid the boiling water step entirely. Throw them straight in a non-stick with some olive oil to crisp until golden brown on the outsides and chewy-tender on the insides. The red sauce you see here is a deep, rich sweet-savory tomato sitch made by cooking down an entire tube of double-concentrated tomato paste until caramelized. A splash of sherry vinegar and a big handful of toasted sesame breadcrumbs is how it all comes together, adding yet another layer of addictive crunchy texture. This is one of those recipes that is hard to explain, and better understood once you make it. Which is exactly what I think you should do. Ideally, sooner than later, but that’s up to you.