Udon Noodles and Asian Vegetables

5 from 1 vote

Love this healthy recipe of noodles and vegetables tossed in a spicy peanut sauce.

Prep Time15

Cook Time10

Total Time25

Course: Soup

Cuisine: Asian

Keyword: udon noodles, vegetables

Servings: servings (2 cups per serving)

¼ cup + 2 tablespoons water
¼ cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1½ teaspoons peeled and minced fresh ginger
1½ teaspoons dark sesame oil
½ teaspoon cornstarch
½ teaspoon chili garlic sauce (optional)
2 medium garlic cloves, minced
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
4 cups sliced bok choy (about 2 bunches)
2 cups snow peas, halved crosswise
1 cup shredded carrot

Combine the first 10 ingredients (through garlic) in a small saucepan; stir with a whisk until blended. Bring to a boil; cook, stirring constantly, about 1 minute. Set aside.
Cook the noodles in boiling water for 8 minutes and drain well. Combine the noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl; toss well to coat.

To prepare this recipe as GLUTEN FREE, sub in GF pasta for the Udon noodles- and make sure the following ingredients that you have in your pantry are designated as GF: soy sauce and chili garlic sauce.
When cooking for kids, leave out what you know they'll be frowning upon and substitute their favorite veggies in there instead.
Chile paste with garlic and udon noodles can be found with other ethnic foods in your local market or Asian market.
The chili garlic sauce can be omitted if you prefer a not-so-spicy sauce.