Peanut-Sesame Udon Noodles with Scallions
This one seemed so simple and tasty, I just had to try it. It started with a Milk Street recipe but as always, I kicked in my two cents worth to make it “mo betta”. You can add shredded chicken or shrimp to give it more protein. I like to use baby Bok Choi, instead. Makes a lovely vegetarian noodle salad. To keep the Udon from getting gummy rinse it with cold water after cooking.
1/4 cup natural peanut butter (I like crunchy for additional texture)
1/4 cup natural almond butter
4 tablespoons unseasoned rice vinegar
4 tablespoons toasted sesame oil
8 teaspoons white miso
8 teaspoons soy sauce
2 tablespoon white sugar
2 teaspoons grated fresh ginger
1 teaspoon finely grated garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon of pepper flakes
2 tablespoons of Trader Joe’s Gyoza Sauce
24 ounces dried udon noodles
3 scallions, thinly sliced on the diagonal (about ¼ cup) for garnish
A dash or two of Nanam Togarashi sprinkled on top
Options – 1 cup cooked shredded chicken; 1 cup medium shrimp cooked, de-veined, tail on: 3-4 baby Bok Choi.
- In a large mixing bowl, whisk together peanut and almond butters, vinegar, miso, oil, soy sauce, sugar, ginger, garlic, cayenne, Gyoza Sauce and pepper flakes. Add chicken or shrimp after mixing the sauce to coat.
- Bring 6 quarts of water to boil in a large pot, add udon noodles (and Bok Choi ) and cook till tender. Reserve 1/2 cup water, drain noodles and rinse with cold water and drain again.
- Add noodles to sauce and mix well. Add noodle water to get the right consistency and sprinkle scallions and Nanam Togarashi on top .