easy to sub other veggies if you have them on hand, like shredded kale, broccoli or napa cabbage. chicken or meat can also be added in quite easily.
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.
Yield: 4 servings (serving size: 2 cups)
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Amount per serving
- Calories: 408
- Calories from fat: 20%
- Fat: 9.1g
- Saturated fat: 1.5g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 3g
- Protein: 14.6g
- Carbohydrate: 67.6g
- Fiber: 4.9g
- Cholesterol: 0.0mg
- Iron: 4.9mg
- Sodium: 428mg
- Calcium: 131mg
- 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.
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