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Udon Noodles And Vegetables

Chef.Foodie's picture
Ingredients
  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
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
4

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