Peanut Udon Noodles with Vegetables

  • ¼ cup + 2 TB water
  • ¼ cup creamy peanut butter
  • 2 TB brown sugar
  • 2 TB tamari soy sauce
  • 2 TB rice vinegar
  • 1 ½ tsp peeled, minced ginger
  • 2 garlic cloves, minced
  • 1 ½ tsp toasted sesame oil
  • ½ tsp cornstarch
  • ½ tsp chili garlic sauce
  • 8 oz dried udon noodles
  • 2 TB canola oil
  • 4 cups red cabbage
  • 2 cups snow peas, halved crosswise
  • 1 cup shredded carrots

This cold noodle salad is great for summer picnics or potlucks.

Combine first 10 ingredients in a small saucepan. Stir with a whisk until blended. Simmer, stirring constantly, for about one minute. Set aside. In a small sauté pan, heat 2 TB oil. Add cabbage and snow peas and cook over medium heat until they are slightly soft. Remove from heat. Cook noodles in boiling water for 8 minutes, or until al dente. Drain well. Combine noodles with peanut sauce, cooked vegetables and shredded carrot in a large bowl. Toss well to coat. Serve at room temperature.

Posted in: , , , , ,