1. Make the sauce. Combine 2 tsp ginger, chilies, 1
clove garlic, scallions, peanut butter, tamari, lime
juice, honey and cilantro in a small saucepan. Bring
to a boil, stirring to mix well, then lower heat and
simmer 5-10 minutes. The sauce should be thick but
pourable. Thin with cococut milk if needed. Remove
from heat and taste for seasoning, adding tamari,
lime juice and/or honey.
2. Prepare and cook the veg. Saute onions in
coconut oil until soft. Add ginger and garlic and
cook another 1-2 minutes. Add hard vegetables, such
as broccoli and carrots and cook until starting to
soft. Add soft vegetables, such as mushrooms, and
cook until soft but not mushy. Remove from heat and
put vegetables into a large bowl.
3. Prepare the udon. Cook as directed on package.
Option- drizzle with a small amount of sesame oil
after draining. Add peanut sauce to cooked noodles
and stir coat.
4. Combine! Add peanut-sauce-coated noodles to bowl
with vegetables. Stir well. Add chopped cilantro to
taste.
Serving
Suggestions
Serve sprinkled with sesame seeds.
Originally Submitted
11/14/2022
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