Recipe: Delicious Udon noodles with peanut sauce

Udon noodles with peanut sauce. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over. Peanut Sauce Udon Noodles is creamy and spicy noodles with mushroom and broccoli as vegetables.

So I made this dish and used some of it to make a stirfry with chicken and. Chef JJ Johnson of Fieldtrip in New York City is on a mission to expand the definition of the world's "mother sauces" to include the West African peanut sauce. The combination of peanut butter (peanuts being a legume) and udon noodles provide complementary proteins in this quick-to-make entrée. You can cook Udon noodles with peanut sauce using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Udon noodles with peanut sauce

1. You need 2 tbsp of peanut oil.
2. It's 4 tbsp of ginger divided.
3. You need 4 clove of garlic divided.
4. You need 1 cup of water.
5. You need 4 tbsp of soy sauce divided.
6. Prepare 1 tsp of ground coriander.
7. Prepare 2/3 cup of smooth peanut butter.
8. You need 3 tbsp of rice vinegar.
9. It's 2 tsp of asian chili sauce.
10. It's 10 oz of udon noodles.
11. You need 2 cup of mung bean.
12. Prepare 4 of thai eggplant.
13. You need 1 cup of snow peas.
14. You need 2 of baby bok choy.
15. Prepare 2 of serrano chili.
16. It's 1 of lime wedges for serving.
17. You need 1 bunch of green onions sliced.
18. Prepare 2 of portabella mushrooms sliced.

Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat. West African peanut sauce is the mother sauce: peanut butter, tomato paste, tomatoes, and French Mirepoix. The garlicky-peanut dressing on this cold noodle salad recipe is insane (in a very good way). Solid basic recipe for peanut sauce, ended up using slightly less soy sauce because it's so salty.

Udon noodles with peanut sauce instructions

1. Boil noodles as directed on package.
2. Slice mushrooms and serranos add 2 cloves of garlic and 2 tbl ginger 2 tbl soy sauce. marinate while you get everything else ready..
3. 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.
4. 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..
5. In a large bowl toss noodles and vegetables with sauce. serve with a lime wedge.

Didn't have quite enough vegetable oil so I added sesame oil and chili oil to help thin it out and also for flavor, and. The udon noodles are coated in this light peanut sauce along with your serving of veggies including broccoli, spinach, and carrots. (Feel free to play around with this recipe and add other kinds of veggies to your liking, like snow peas and bok choy.) And the sauce was not dry at all. These simple udon noodles paired with cilantro and lime in a light peanut sauce give you a different take on scrumptious Asian flavors. 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. Meanwhile, prepare your Udon noodles according to the package directions.