LOCATION: Recipes >> Asian >> Udon 01
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Udon 01
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Udon Noodles With Asian Vegetables and Peanut Sauce
Yield: 4 servings
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
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. Yield: 4 servings (serving
size: 2 cups).
Note: Chile paste with garlic can be found with other ethnic foods
in the supermarket. It can be omitted if you prefer a not-so-hot
sauce. If udon noodles are difficult to find, try an Asian market.
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