Recipe: Tasty 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.

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 it.

Ingredients of Udon noodles with peanut sauce

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

Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat. The Asian isle did me good this week. These noodles are pre-cooked, which means minimal effort on your part. 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.

Udon noodles with peanut sauce instructions

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.

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. Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified; set aside. With that being said, make sure you follow the noodle-cooking-instructions as printed on the package. Add the noodles and reduce heat to low.

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