Udon Noodles With Asian Vegetables & Peanut Sauce
Recipe: #37019
May 23, 2021
Categories: Bok Choy, Peas, Asian, Japanese, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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. This can be served either hot or cold."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (210.4 g)
- Calories 388.9
- Total Fat - 10.5 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 1765.7 mg
- Total Carbohydrate - 61.7 g
- Dietary Fiber - 5.5 g
- Sugars - 10.1 g
- Protein - 12.9 g
- Calcium - 48.1 mg
- Iron - 1.8 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine first 10 ingredients (water thru garlic) in a small saucepan; stir with a whisk until blended.
Step 2
Bring to a boil; cook 1 minute, stirring constantly. Set aside.
Step 3
Cook noodles in boiling water 8 minutes. Drain well.
Step 4
Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat.
Tips
No special items needed.
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