Udon Noodles with Asian Vegetables and Peanut Sauce

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.