Udon With Chili Peanut Sauce |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
1 cup unsalted peanuts |
3 garlic cloves |
fresh ginger, peeled and minced (3 inch piece) |
1 1/4 cups coconut milk |
3 tablespoons dark soy sauce |
1 1/2 teaspoons hot chili sauce |
1 tablespoon sunflower oil |
2 long hot red chili peppers, seeded and chopped |
1 1/4 lbs cooked udon noodles |
1 cup water |
2 limes, juice of |
1 tablespoon toasted sesame oil |
1 cup bean sprouts (or 2 handfuls) |
1/4 cup chopped cilantro |
Directions:
1. Roast peanuts in a dry wok, tossing frequently, until beginning to color and smell toasted.
2. Let cool slightly; then put into a food processor and process until finely ground.
3. Transfer peanuts to a bowl; stir in garlic, ginger, coconut milk, soy sauce, and chili sauce; set aside.
4. Heat the oil in a wok; add in chilies; stir-fry for 30 seconds.
5. Add in noodles, peanut sauce, lime juice, and sesame oil; stir gently to loosen the noodles and heat through for about 2 minutes.
6. Remove from heat; stir in bean sprouts and cilantro; divide among 4 warm serving bowls and serve.
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