Udon Noodles with Asian Vegetables and Peanut Sauce
- 1/4 cup + 2 Tablespoons water
- 1/4 cup reduced-fat creamy peanut butter
- 2 Tablespoons brown sugar
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons rice vinegar
- 1 1/2 teaspoons peeled, minced fresh gingerroot
- 1 1/2 teaspoons dark sesame oil
- 1/2 teaspoon cornstarch
- 1/2 teaspoon chili garlic sauce (optional)
- 2 cloves garlic, minced
- 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
- 4 cups sliced bok choy (about 2 bunches)
- 2 cups snow peas, halved crosswise
- 1 cup shredded carrot
- Produce
- Bok choy (4 cups)
- Carrot (1 cup)
- Garlic (2 cloves)
- Gingerroot, fresh (1 1/2 teaspoons)
- Snow peas (2 cups)
- Condiments
- Chili garlic sauce (1/2 teaspoon)
- Peanut butter, reduced-fat creamy (1/4 cup)
- Rice vinegar (2 Tablespoons)
- Soy sauce, low-sodium (2 Tablespoons)
- Cooking & Baking
- Brown sugar (2 Tablespoons)
- Cornstarch (1/2 teaspoon)
- Sesame oil, dark (1 1/2 teaspoons)
- Pasta & Grains
- Udon noodles, thick (8 ounces)
- Drinks
- Water (3/8 cup)
Preparation
Read recipe preparation on recipegirl.com
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Published September 30, 2006 (6 years ago).
8 people saved this recipe.
