Ingredients:
1/2 cup (or more) canned vegetable broth
1 cup super-chunky peanut butter
1/4 cup soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons chili-garlic sauce
5 garlic cloves, minced
12 ounces udon (Asian-style noodles) or linguine noodles
1 tablespoon canola oil
1/2 cup shelled edamame (soy beans)
1 cup sugar snap peas, steamed and cut in half
1 bunch green onions, chopped
2 tablespoons toasted sesame seeds
Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.
Add vegetables to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.
*There will be plenty of extra sauce to put away for another use.
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