Udon Noodles With Asian Vegetables and Peanut Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer. Ingredients:
6 tablespoons water |
1/4 cup creamy peanut butter |
2 tablespoons brown sugar |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
1 1/2 teaspoons fresh ginger, minced |
1 1/2 teaspoons sesame oil |
1/2 teaspoon cornstarch |
1/2 teaspoon chili paste with garlic (optional) |
2 garlic cloves, minced |
8 ounces udon noodles, uncooked |
4 cups bok choy, sliced |
2 cups snow peas, halved crosswise |
1 cup carrot, shredded |
Directions:
1. Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
2. Bring to a boil; cook 1 minute, stirring constantly.
3. Set aside.
4. Cook noodles in boiling water 8 minutes.
5. Drain well.
6. Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.
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