Udon Noodles with Asian Vegetables and Peanut Sauce

The combination of peanut butter (peanuts being a legume) and udon noodles provide complementary proteins in this quick-to-make entrée.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 408
Caloriesfromfat 20 %
Fat 9.1 g
Satfat 1.5 g
Monofat 3.7 g
Polyfat 3 g
Protein 14.6 g
Carbohydrate 67.6 g
Fiber 4.9 g
Cholesterol 0.0 mg
Iron 4.9 mg
Sodium 428 mg
Calcium 131 mg


6 tablespoons water
1/4 cup reduced-fat creamy peanut butter
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons dark sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (optional)
2 garlic cloves, minced
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
4 cups sliced bok choy
2 cups snow peas, halved crosswise
1 cup shredded carrot


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 choy, snow peas, and carrot in a large bowl, and toss well to coat.

Note: Chile paste with garlic can be found with other ethnic foods in the supermarket. It can be omitted if you perfer a not-so-hot sauce. If udon noodles are difficult to find, try an Asian market.

April 1997
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