Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light April 1997


Recipe Summary test

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

408 calories; calories from fat 20%; fat 9.1g; saturated fat 1.5g; mono fat 3.7g; poly fat 3g; protein 14.6g; carbohydrates 67.6g; fiber 4.9g; iron 4.9mg; sodium 428mg; calcium 131mg.