|Udon Noodles and Peanut Sauce|
Before starting our ‘vegan at home diet’ I never considered making peanut sauce or using Udon noodles. But now I am doing both. I had been purchasing at my local health food store a prepared vermicelli noodle in peanut sauce which I enjoyed, so when I came across a recipe for Udon noodles in peanut sauce, I was quick to try it. What is great about this recipe is that the thick, chunky Udon noodles really holds on to the peanut sauce and it’s great the next day, cold, out of the refrigerator. This recipe is not quite vegan because the Worcestershire sauce contains anchovies, but you could probably eliminate that and increase the soy sauce to 1 cup to be totally vegan. My tasting partner loves anything made with peanut butter, so he says this is a home run.
As a side note, if you are gluten sensitive, you can replace the Udon noodles with Soba noodles. You might not get the same starchy mouth feel, but this peanut sauce is so tasty it won’t even matter.
recipe after the jump