Yield
4 servings (serving size: 2 cups)

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

midwifekate's Review

midwifekate
February 21, 2012
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.

GayleR's Review

MandaKate
May 08, 2011
Tasty. Even my meat-and-potatoes-loving son-in-law went back for seconds!

MandaKate's Review

GayleR
March 09, 2011
This is a definate do again. Only changes I made were to use 2 tsp of the chili garlic paste, used sweet peas instead of pods (it's what I had on hand) and added red bell pepper. I only used a sprinkle of corn starch and it did not get too thick or sticky. My husband, who generally does not like meatless dishes, didn't realize until he finished that there was no meat in it.

MSGski's Review

MSGski
March 22, 2009
Meh. I was expecting to love this one, but the flavors did not come together.