The sauce for this dish is spot on. It tastes fabulous in this dish, but would also make a nice dip for spring rolls or drizzled over nourish bowls.
8 ounces dried udon noodles or 12 ounces fresh or other pasta (I used rice noodles.)
¼ cup creamy natural peanut butter (I used a Tablespoon of natural peanut butter and then I made up the rest using PB2 and water.)
1 clove garlic crushed (optional)
1 Tablespoon low sodium tamari or soy sauce plus more to taste
1 Tablespoon unseasoned rice vinegar
1 Tablespoon brown sugar agave, or maple syrup
1 teaspoon toasted sesame oil
1 teaspoon chili garlic sauce sambal oelek or sriracha
2-3 Tablespoons hot water
Prep: Bring a large pot of water to a boil and cook the udon noodles according to the package instructions; dried noodles will take around 8-12 minutes while fresh noodles take 1-2 minutes. Drain, but do not rinse.
Make the Sauce: In a small bowl combine the peanut butter, garlic, tamari, vinegar, sugar, sesame oil, and chili garlic sauce. Whisk together until a thick paste forms, then add 2 tablespoons of hot water and whisk until a thick sauce forms and the sugar has dissolved. Add more water if necessary, but keep in mind that the sauce will thin out more when combined with the noodles.
Combine: Return to the pot or a shallow pan. Pour the peanut sauce over the noodles and use tongs to mix well, until every noodle is coated. The residual heat left from cooking the noodles usually warms them up enough for me, but you can also gently heat the noodles over medium low heat if desired. Add additional soy sauce to taste, as necessary.
Serve: Top with green onion, crushed peanuts, and/or chili oil and serve warm. Leftovers will keep in the fridge for up to 4 days and are best reheated on the stovetop or in the microwave with a splash of water to help thin the sauce out again.
Notes: Gluten-Free: Udon noodles are not gluten-free but you can easily substitute them with rice noodles! Use tamari instead of soy sauce to keep this recipe gluten-free.
Additions: edamame; mushrooms; scallions; tofu; broccoli; red bell pepper, etc…
Nutrition
Calories: 321kcal | Carbohydrates: 46g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1315mg | Potassium: 117mg | Fiber: 4g | Sugar: 10g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg
Calories: 321kcal | Carbohydrates: 46g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1315mg | Potassium: 117mg | Fiber: 4g | Sugar: 10g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg
