Peanut Sesame Udon Noodles

  • 1/4 cup natural peanut butter
  • 1/4 cup natural peanut butter
  • 2 1/2 tablespoons unseasoned rice vinegar
  • 2 tablespoons toasted sesame oil
  • 4 teaspoons white miso
  • 4 teaspoons soy sauce
  • 1 tablespoon white sugar
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon finely grated garlic
  • 1/4 teaspoon cayenne pepper
  • 12 ounces linguine (whole wheat is best)
  • 3 scallions, thinly sliced on the diagonal (about ¼ cup)
  • (To try – serve on a bed of shredded cabbage mix)

To make the sauce, mix all sauce ingredients in a Nutri-bullet blender until smooth; set aside.In a large pot, bring 4 quarts of water to a boil. Add the noodles and cook until tender. Reserve ¼ cup of the cooking water, then drain the noodles. Rinse under cold water and drain again. Add the noodles and 2 tablespoons reserved cooking water to the sauce and toss until coated (add more, if necessary). Sprinkle with the scallions.

Tip: Don’t forget to rinse the noodles in cold water after cooking; they will become gummy otherwise.

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