Recipe: Delicious Udon noodles with peanut sauce

Udon noodles with peanut sauce. 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. Udon Noodle Salad with Peanut SaucePlating Pixels. Gradually add vegetable oil, whisking constantly until emulsified Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente.

Japanese Style Curry Udon Noodles (Karei Udon). These simple udon noodles paired with cilantro and lime in a light peanut sauce give you a different take on scrumptious Asian flavors. Add sauce and cook until warmed. You can have Udon noodles with peanut sauce using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Udon noodles with peanut sauce

1. Prepare 2 tbsp of peanut oil.
2. You need 4 tbsp of ginger divided.
3. You need 4 clove of garlic divided.
4. It's 1 cup of water.
5. Prepare 4 tbsp of soy sauce divided.
6. Prepare 1 tsp of ground coriander.
7. It's 2/3 cup of smooth peanut butter.
8. You need 3 tbsp of rice vinegar.
9. Prepare 2 tsp of asian chili sauce.
10. You need 10 oz of udon noodles.
11. It's 2 cup of mung bean.
12. Prepare 4 of thai eggplant.
13. It's 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. It's 2 of portabella mushrooms sliced.

When vegetables are tender, add chicken, noodles and sauce. Stir in cilantro leaves just before serving. View top rated Udon noodles peanut sauce recipes with ratings and reviews. Easy, creamy, and so delicious Peanut Sauce Udon Noodles.

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.

Play with the ingredients to find the combination that's right for you, then use it to make noodles and greens infinitely more exciting. The noodles are somewhat soupy, which is how I love the dish as there is so much flavor in the sauce. The noodles absorb the sauce as they cool, so by the next day. Serve up this delicious dinner with fresh lime wedges for a bright citrus flavor. These are great served both warm and cold, and make great leftovers for lunch.