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Udon with Gingered Peanut Sauce

August 06, 2013

This appetizer is quick and easy to make. It is ready to serve in the time it takes to cook and cool the udon. Turn it into a main dish by adding sautéed tempeh or tofu.

Servings 6 to 8

Ingredients

  • 8 ounce Clearspring Udon
  • 6 scallions, cut into thin diagonal slices
  • 1 small cucumber, cut into thin matchsticks
  • 2 tablespoons lightly toasted black and white sesame seeds

For peanut sauce

Method

  1. Bring a large pot of water to a rolling boil. Add the udon noodles and cook 10 minutes, or according to package directions. Drain and rinse with cold water.
  2. Combine all of the sauce ingredients in a small bowl. Stir until well blended.
  3. Place the cooled noodles in individual serving bowls. Drizzle with the sauce, garnish with cucumbers and scallions, and sprinkle with sesame seeds.

Variations

  • Top with chopped pickles or shredded nori.
  • For a “sesame” version, reverse the ratio of peanut butter and tahini.
  • Add julienned carrots or daikon radish.
  • Spice it up with 1 or 2 drops of extra-hot sesame oil or a sprinkle of cayenne pepper.




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