Udon Noodles with Asian Vegetables and Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The combination of peanut butter (peanuts being a legume) and udon noodles provide complementary proteins in this quick-to-make entrée. Ingredients:
6 tablespoons water |
1/4 cup reduced-fat creamy peanut butter |
2 tablespoons brown sugar |
2 tablespoons low-sodium soy sauce |
2 tablespoons rice vinegar |
1 1/2 teaspoons minced peeled fresh ginger |
1 1/2 teaspoons dark sesame oil |
1/2 teaspoon cornstarch |
1/2 teaspoon chile paste with garlic (optional) |
2 garlic cloves, minced |
8 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles) or spaghetti |
4 cups sliced bok choy |
2 cups snow peas, halved crosswise |
1 cup shredded carrot |
Directions:
1. Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside.
2. Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat.
3. Note: Chile paste with garlic can be found with other ethnic foods in the supermarket. It can be omitted if you perfer a not-so-hot sauce. If udon noodles are difficult to find, try an Asian market.
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