Udon Noodles With Asian Vegetables and Peanut Sauce

Total Time
20mins
Prep 10 mins
Cook 10 mins

This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer.

Ingredients Nutrition

Directions

  1. Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
  2. Bring to a boil; cook 1 minute, stirring constantly.
  3. Set aside.
  4. Cook noodles in boiling water 8 minutes.
  5. Drain well.
  6. Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.
Most Helpful

This had a nice pad thai-like flavor to it. I actually made 3x the sauce thinking it would not go around - but it turns out it is quite concentrated and does! So I made this dish and used some of it to make a stirfry with chicken and asian vegetables dish, which was also very good. I was afraid that it would be too vinegary or sweet with the recommended amounts of vinegar and sugar, so I only did about 2/3's the recommended amounts; but it wasn't too sweet or vinegary at all, so next time I will use more.
I also used crunchy peanut butter (as my Kraft smooth peanut butter has a lot of sugar in it) and it turned out well. Thanks for the recipe!

chefdownunda September 10, 2010

This was great warm and we think it might even be better cold. Thanks for sharing!

jscotchmer May 09, 2009