Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, udon noodles with peanut sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu. Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture.
Udon noodles with peanut sauce is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Udon noodles with peanut sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook udon noodles with peanut sauce using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Udon noodles with peanut sauce:
- Make ready 2 tbsp peanut oil
- Make ready 4 tbsp ginger divided
- Make ready 4 clove garlic divided
- Take 1 cup water
- Get 4 tbsp soy sauce divided
- Get 1 tsp ground coriander
- Get 2/3 cup smooth peanut butter
- Get 3 tbsp rice vinegar
- Prepare 2 tsp asian chili sauce
- Make ready 10 oz udon noodles
- Take 2 cup mung bean
- Prepare 4 thai eggplant
- Make ready 1 cup snow peas
- Take 2 baby bok choy
- Get 2 serrano chili
- Take 1 lime wedges for serving
- Get 1 bunch green onions sliced
- Make ready 2 portabella mushrooms sliced
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. Drain; rinse under cold water, then drain again. These simple udon noodles paired with cilantro and lime in a light peanut sauce give you a different take on scrumptious Asian flavors.
Steps to make Udon noodles with peanut sauce:
- Boil noodles as directed on package
- Slice mushrooms and serranos add 2 cloves of garlic and 2 tbl ginger 2 tbl soy sauce. marinate while you get everything else ready.
- 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
- 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.
- 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. Peanut Udon Noodles are one of my favorite lunches, although I really don't make them as often as I should. You can eat them warm or cold; you can load them up with any veggies you happen to have on hand. (I made this version with snow peas, but I've also used red peppers, green onions, zucchini. Love this healthy recipe of Udon Noodles and Asian Vegetables tossed in a spicy peanut sauce. Nutritional info, weight watchers points and photo I love this recipe for Udon Noodles with Asian Vegetables because it's a pasta dish (my favorite), and it's full of fresh vegetables too.
So that’s going to wrap it up for this exceptional food udon noodles with peanut sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
