Easiest Way to Prepare Tasty Udon noodles with peanut sauce

Udon noodles with peanut sauce. West African peanut sauce is the mother sauce: peanut butter, tomato paste, tomatoes, and French Mirepoix. Add sauce and cook until warmed. Garnish with reserved green onion and red chilli slices, additional chopped peanuts and/or sesame seeds.

Don't be fooled by the name—the sauce on these vegetarian and vegan noodles is less of a peanut sauce and more of an herbal cilantro dressing with plenty of tangy. Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. You can cook Udon noodles with peanut sauce using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Udon noodles with peanut sauce

1. It's 2 tbsp of peanut oil.
2. Prepare 4 tbsp of ginger divided.
3. Prepare 4 clove of garlic divided.
4. It's 1 cup of water.
5. You need 4 tbsp of soy sauce divided.
6. It's 1 tsp of ground coriander.
7. You need 2/3 cup of smooth peanut butter.
8. You need 3 tbsp of rice vinegar.
9. It's 2 tsp of asian chili sauce.
10. You need 10 oz of udon noodles.
11. Prepare 2 cup of mung bean.
12. It's 4 of thai eggplant.
13. Prepare 1 cup of snow peas.
14. Prepare 2 of baby bok choy.
15. You need 2 of serrano chili.
16. You need 1 of lime wedges for serving.
17. It's 1 bunch of green onions sliced.
18. It's 2 of portabella mushrooms sliced.

Drain; rinse under cold water, then drain again. While vegetables are cooking, whisk together sauce ingredients in a separate bowl. When vegetables are tender, add chicken, noodles and sauce. Play with the ingredients to find the combination that's right for you, then use it to make noodles and greens infinitely more exciting.

Udon noodles with peanut sauce step by step

1. Boil noodles as directed on package.
2. Slice mushrooms and serranos add 2 cloves of garlic and 2 tbl ginger 2 tbl soy sauce. marinate while you get everything else ready..
3. Heat peanut oil in a small saucepan on medium low heat. saute garlic and ginger. add water, remaining soy sauce and corriander and bring to boil. add peanut butter and lower heat to low. whisk until peanut butter is combined. mix in vinegar and chili sauce. remove from heat and cool to room temperature.
4. Heat oil in a large skillet or wok over medium high heat. saute baby bok choy, thai eggplant, and mushrooms until vegetables are tender. turn to medium heat if needed. the mung beans, snow peas and scallions are left raw..
5. In a large bowl toss noodles and vegetables with sauce. serve with a lime wedge.

The combination of peanut butter (peanuts being a legume) and udon noodles provide complementary proteins in this quick-to-make entrée. Note: Chile paste with garlic can be found with other ethnic foods in the supermarket. Brown Rice Noodles, Veggies, Peanut or Almond Butter, flavors, boil & done. The noodles are somewhat soupy, which is how I love the dish as there is so much flavor in the sauce. The noodles absorb the sauce as they cool, so by the next day.

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