Not only is this Udon Noodle recipe exploding with flavor, but it also includes peanut butter to increase protein.
- 4 tablespoons fresh ginger, minced
- 3 cloves garlic, chopped
- 2/3 cup sugar
- 1 cup water
- 1 ½ cups smooth peanut butter, preferably organic
- 2/3 cup soy sauce
- 1/3 cup Worcestershire sauce
- 1/4 cup rice wine vinegar
- 1/4 cup sesame oil
- 3 pounds fresh or frozen udon noodles (not dry)
- chopped scallions (green parts) or cucumbers, cut into short, thin strips for serving
1. In a food processor, add the ginger and garlic and process until smooth. Add the sugar to smooth out the consistency. Add the water, then add the remaining ingredients, up to the water and process until smooth. If your food processor is small, do this step in two batches. Set aside to let the flavors blend, about an hour or refrigerate overnight.
2. For the noodles, bring a large pot of water to the boil. Cook the udon noodles as instruction on the package. Drain the excess water from the noodles and add to the peanut sauce, tossing to combine evenly.
3. Serve in small portions, topped with cucumbers or scallions.
This sauce can also be paired with your favorite plain wheat noodles.
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Published August 2018
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