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)
Recipe from Cooking Light

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Nutritional Information

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

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.
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