Udon noodles with peanut sauce

Name: Udon noodles with peanut sauce
Cuisine: American
Ingredients: 2 tbsp peanut oil; 4 tbsp ginger divided; 4 clove garlic divided; 1 cup water; 4 tbsp soy sauce divided; 1 tsp ground coriander; 2/3 cup smooth peanut butter; 3 tbsp rice vinegar; 2 tsp asian chili sauce; 10 oz udon noodles; 2 cup mung bean; 4 thai eggplant; 1 cup snow peas; 2 baby bok choy; 2 serrano chili; 1 lime wedges for serving; 1 bunch green onions sliced; 2 portabella mushrooms sliced

jlsnyd01 @jlsnyd01

Houston, TX

I didn't have any udon noodles tonight but I did have 3 pkg of yakisoba so I used the noodles from that instead.

jlsnyd01 @jlsnyd01

Houston, TX

I didn't have any udon noodles tonight but I did have 3 pkg of yakisoba so I used the noodles from that instead.

Saved

Ingredients

2 tbsppeanut oil
4 tbspginger divided
4 clovegarlic divided
1 cupwater
4 tbspsoy sauce divided
1 tspground coriander
2/3 cupsmooth peanut butter
3 tbsprice vinegar
2 tspasian chili sauce
10 ozudon noodles
2 cupmung bean
4thai eggplant
1 cupsnow peas
2baby bok choy
2serrano chili
1lime wedges for serving
1 bunchgreen onions sliced
2portabella mushrooms sliced

Saved

Steps

1

Boil noodles as directed on package
2

Slice mushrooms and serranos add 2 cloves of garlic and 2 tbl ginger 2 tbl soy sauce. marinate while you get everything else ready.
3

Heat peanut oil in a small saucepan on medium low heat. saute garlic and ginger. add water, remaining soy sauce and corriander and bring to boil. add peanut butter and lower heat to low. whisk until peanut butter is combined. mix in vinegar and chili sauce. remove from heat and cool to room temperature
4

Heat oil in a large skillet or wok over medium high heat. saute baby bok choy, thai eggplant, and mushrooms until vegetables are tender. turn to medium heat if needed. the mung beans, snow peas and scallions are left raw.
5

In a large bowl toss noodles and vegetables with sauce. serve with a lime wedge