Udon Noodles with Asian Vegetables and Peanut Sauce

Udon Noodles with Asian Vegetables and Peanut Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    tablespoons water

  • ¼

    cup reduced-fat creamy peanut butter

  • 2

    tablespoons brown sugar

  • 2

    tablespoons low-sodium soy sauce

  • 2

    tablespoons rice vinegar

  • teaspoons minced peeled fresh ginger

  • teaspoons dark sesame oil

  • ½

    teaspoon cornstarch

  • ½

    teaspoon chile paste with garlic (optional)

  • 2

    garlic cloves minced

  • 8

    ounces uncooked udon noodles (thick, round fresh japanese wheat noodles)

  • OR

  • 8

    ounces uncooked spaghetti

  • 4

    cups sliced bok choy

  • 2

    cups snow peas halved crosswise

  • 1

    cup shredded carrot

Directions

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. 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. Serving Size: 2 cups


Nutrition

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