Udon Noodles With Asian Vegetables and Peanut Sauce

Name: Udon Noodles With Asian Vegetables and Peanut Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 6 tablespoons water; 1/4 cup creamy peanut butter; 2 tablespoons brown sugar; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 1/2 teaspoons fresh ginger, minced; 1 1/2 teaspoons sesame oil; 1/2 teaspoon cornstarch; 1/2 teaspoon chili paste with garlic (optional); 2 garlic cloves, minced; 8 ounces udon noodles, uncooked; 4 cups bok choy, sliced; 2 cups snow peas, halved crosswise; 1 cup carrot, shredded

Submitted by lazyme

"This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer."

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Ready In:: 20mins
Ingredients:: 14
Serves:: 4

ingredients

6 tablespoons water
¹⁄₄ cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 ¹⁄₂ teaspoons fresh ginger, minced
1 ¹⁄₂ teaspoons sesame oil
¹⁄₂ teaspoon cornstarch
¹⁄₂ teaspoon chili paste with garlic (optional)
2 garlic cloves, minced
8 ounces udon noodles, uncooked
4 cups bok choy, sliced
2 cups snow peas, halved crosswise
1 cup carrot, shredded

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 chop, snow peas, and carrot in a large bowl, and toss well to coat.

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Reviews

This dish made a great dinner tonight. I cheated a little by steaming some frozen Asian veggies. The peanut sauce was delish and we served this noodle dish with some pot stickers to round out this wonderful dinner.

DailyInspiration
This had a nice pad thai-like flavor to it. I actually made 3x the sauce thinking it would not go around - but it turns out it is quite concentrated and does! So I made this dish and used some of it to make a stirfry with chicken and asian vegetables dish, which was also very good. I was afraid that it would be too vinegary or sweet with the recommended amounts of vinegar and sugar, so I only did about 2/3's the recommended amounts; but it wasn't too sweet or vinegary at all, so next time I will use more. <br/>I also used crunchy peanut butter (as my Kraft smooth peanut butter has a lot of sugar in it) and it turned out well. Thanks for the recipe!

chefdownunda
This was great warm and we think it might even be better cold. Thanks for sharing!

jscotchmer

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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