How to Prepare Perfect Udon noodles with peanut sauce

Udon noodles with peanut sauce. Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.

Udon noodles with peanut sauce This recipe is made using one of my master sauce recipe, this Peanut Sauce for Stir Fries. Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl. You can cook Udon noodles with peanut sauce using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Udon noodles with peanut sauce

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

The Asian isle did me good this week. These noodles are pre-cooked, which means minimal effort on your part. Gradually add vegetable oil, whisking constantly until emulsified; set aside. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat.

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.

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 lime. If you like Asian flavors and love cilantro or just want to try a lighter peanut noodle sauce, these simple udon noodles dressed in a cilantro peanut sauce are a good place to. The peanut sauce makes this recipe absolutely d-i-v-i-n-e. With that being said, make sure you follow the noodle-cooking-instructions as printed on the package. There is nothing like a big bowl of spicy noodles!

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