Recipe by lazyme
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.
Top Review by chefdownunda
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!
- 6 tablespoons water
- 1⁄4 cup creamy peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 1⁄2 teaspoons fresh ginger, minced
- 1 1⁄2 teaspoons sesame oil
- 1⁄2 teaspoon cornstarch
- 1⁄2 teaspoon chili paste with garlic (optional)
- 2 garlic cloves, minced
- 8 ounces udon noodles, uncooked
- 4 cups bok choy, sliced
- 2 cups snow peas, halved crosswise
- 1 cup carrot, shredded
Directions See How It's Made
- Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
- Bring to a boil; cook 1 minute, stirring constantly.
- Set aside.
- Cook noodles in boiling water 8 minutes.
- Drain well.
- Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.