Udon Noodles with Asian Vegetables and Peanut Sauce
By Lv2Cook
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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
- 8 ounces uncooked spaghetti
- 4 cups sliced bok choy
- 2 cups snow peas halved crosswise
- 1 cup shredded carrot
Details
Servings 1
Preparation
Step 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.
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
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