Udon Noodles And Vegetables
|Udon noodles/Linguini||8 Ounce|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Rice vinegar/Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Warm water||1⁄3 Cup (5.33 tbs)|
|Dark sesame oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chili/A few splashes of chili oil /tabasco /other hot pepper sauce||1 Small, seeded and minced|
|Fresh chili/A few splashes of chili oil, tabasco / other hot pepper sauce||1 Small, seeded and minced|
|Five spice powder/Ground fennel||1⁄2 Teaspoon|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Chopped scallions||2⁄3 Cup (10.67 tbs)|
|Cucumber||1 , peeled, seeded, and diced|
|Tofu kan cake/Five-spice tofu||6 Ounce, cubed|
|Fresh spinach leaves/Lettuce leaves||4|
|Carrot||1 Small, grated|
Bring a large covered pot of water to a boil.
While the water heats, mix the sauce ingredients together until smooth, using a whisk or food processor.
Cook the noodles or linguini in the boiling water, uncovered, until tender but still firm to the bite (al dente).
Drain, rinse under cold water, and drain again.
In a large bowl, toss the noodles with the sauce, scallions, cucumbers, and tofu.
Serve at once or refrigerate.
Serve on fresh greens and top with the grated carrots.