Udon Noodles And Vegetables Recipe
Ingredients
| 8 ounces udon noodles or linguini | ||
| Peanut butter | 1/4 Cup (16 tbs) (SAUCE) | |
| 1/3 cup rice vinegar or cider vinegar | ||
| Soy sauce | 1/4 Cup (16 tbs) (SAUCE) | |
| Warm water | 1/3 Cup (16 tbs) (SAUCE) | |
| 1/3 cup dark sesame oil | ||
| Garlic | 2 Clove (5gm), pressed (SAUCE) | |
| 1 small fresh chile, seeded and minced, or a few splashes of chili oil, Tabasco, or other hot pepper sauce | ||
| Five spice powder | 1/2 Teaspoon (SAUCE) | |
| Basil | 1/4 Cup (16 tbs), chopped (SAUCE) | |
| Scallions | 2/3 Cup (16 tbs), chopped (SAUCE) | |
| 1 cucumber, peeled, seeded, and diced | ||
| 1 cake Tofu-Kan or five-spice tofu, cubed (about 6 ounces) | ||
| Fresh spinach or lettuce leaves | ||
| Carrot | 1 Small, grated (SAUCE) | |
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.
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.
Chef
