Recipe: Delicious Udon noodles with peanut sauce

Udon noodles with peanut sauce. Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat. Japanese Style Curry Udon Noodles (Karei Udon). These simple udon noodles paired with cilantro and lime in a light peanut sauce give you a different take on scrumptious Asian flavors.

Garnish with reserved green onion and red chilli slices, additional chopped peanuts and/or sesame seeds. How to Use Peanut Sauce: You could drizzle it over a piece of grilled salmon, or steak, you could serve it with vegetables as a crudité drip. Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. You can have Udon noodles with peanut sauce using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Udon noodles with peanut sauce

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

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. 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. It can be omitted if you perfer a not-so-hot sauce. Full of flavor, and can be served as a I'm a little obsessed with these noodles. Brown Rice Noodles, Veggies, Peanut or Almond Butter, flavors, boil & done.

Tweet

Subscribe to receive free email updates: