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Udon Noodles with Asian Vegetables and Peanut Sauce

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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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