VEGETARIAN UDON NOODLES WITH PEANUT SAUCE
A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu.
Provided by Elaine A.
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
- Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
- Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.8 g, Fat 18.4 g, Fiber 4.4 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 944.8 mg, Sugar 12.8 g
UDON PEANUT BUTTER NOODLES
Udon noodles with a spicy Peanut sauce.
Provided by Mojito Mama
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
- While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 34.3 g, Cholesterol 83.1 mg, Fat 15.9 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 3.4 g, Sodium 875 mg, Sugar 6.4 g
UDON NOODLES WITH ASIAN VEGETABLES AND PEANUT SAUCE
This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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 chop, snow peas, and carrot in a large bowl, and toss well to coat.
Nutrition Facts : Calories 389.1, Fat 10.6, SaturatedFat 2, Sodium 1695.5, Carbohydrate 61.4, Fiber 6.3, Sugar 12.3, Protein 14.2
PEANUT SAUCE UDON NOODLES
Steps:
- Heat water in a large saucepan. Add salt. Once it starts to boil, add noodles. Give it a quick stir and boil for 9-12 minutes (or as instructed in the packaging).
- Once it's boiled, turn off the heat and drain. Drizzle a bit of olive oil and gently mix using 2 forks. This prevents the noodles from sticking (and drying out) while we're preparing the rest of the ingredients.
- In a mixing bowl, add all the peanut sauce ingredients. Stir and mix until smooth. If you're using crunchy peanut butter (like I have) you might have to stir it vigorously. Set aside.
- Set a saute pan over medium heat. Add oil.
- Once it's hot, add ginger + garlic and stir-saute until golden, around 1-2 minutes.
- Add mushroom + broccoli and stir-saute for 1-2 minutes. Pour in 2 tablespoons of water. Cover the pan and let it cook for 2-3 minutes.
- Add the boiled noodles + carrots + peanut sauce. Gently fold and mix until the noodles are completely coated with the sauce.
- Garnish with green onions and sesame seeds. Serve hot or cold.
Nutrition Facts : Calories 499 kcal, Carbohydrate 64 g, Protein 20 g, Fat 21 g, SaturatedFat 4 g, Sodium 1791 mg, Fiber 10 g, Sugar 19 g, ServingSize 1 serving
UDON WITH BROCCOLI AND GINGER PEANUT SAUCE
Make and share this Udon With Broccoli and Ginger Peanut Sauce recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off the broccoli stalks and set aside for another use (such as in a vegetable stir-fry). Cut the florets into small pieces and steam them until tender-crisp, about 2 to 3 minutes. Refresh florets under cold running water and drain. Set aside.
- Cook the udon until tender but still chewy, 8 to 12 minutes. Perform step 3 while the udon is cooking. Drain and rinse under cold water to halt the cooking process. Drain thorougly.
- In a blender or food processor, blend the unsalted peanut butter, freshly grated ginger, minced garlic, tamari, brown rice vinegar, maple syrup and cayenne pepper together until smooth, using just enough water to create a medium-thick consistency.
- Immediately place the noodles in a bowl or storage container and toss with the peanut sauce. Add the broccoli.
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