Thursday, August 29, 2013

Udon Noodles and Peanut Sauce

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


Udon Noodles with Peanut Sauce
Serves 6- 8

Ingredients

4 inch piece of fresh ginger, minced
4 cloves garlic, chopped
2/3 cup sugar
2 teaspoons chile paste
1 1/2 cups smooth peanut butter, preferably natural
2/3 cup soy sauce
1/3 cup Worcestershire sauce
1/4 cup rice wine vinegar
1/4 cup sesame oil
1 cup water
3 pounds fresh or frozen Udon noodles (not the dry, packaged kind)

Chopped scallions, julienne cucumbers, shredded carrots for serving


Process the ginger and garlic in the food processor until smooth. Add the sugar to help smooth things out. Add the remaining ingredients, except for the water and process until smooth.

If your food processor is small, you may have to pour half of the sauce into another bowl, add ½ cup of water and process.  Pour that out into a container, and repeat process with remaining sauce and water.  Then combine both processed sauces, with all the water, into one container and set aside to let the flavors meld, at least an hour, or refrigerate overnight.

Chopped scallions (green parts) or julienne cucumbers or shred carrots for serving

When ready to make the noodles, bring an enormous pot of water to the boil. Cook the Udon for a few minutes, as per package directions, then drain and add to the peanut sauce, tossing to combine evenly. Top with cucumbers, scallions or carrots, or with all three.


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