Cold or warm noodles tossed with a creamy peanut-sesame sauce, topped with fresh herbs and roasted peanuts.
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| prepCook noodles according to package directions; drain and reserve 1/2 cup pasta water. | |||
| 120 ml creamy peanut butter | Whisk sauce ingredients together | Toss noodles with sauce, thin with pasta water if needed | Serve topped with peanuts, sesame seeds, onion & herbs |
| 60 ml low-sodium soy sauce (or tamari) | |||
| 45 ml rice vinegar | |||
| 37 ml honey | |||
| 37 ml sesame oil | |||
| 1 teaspoon freshly grated ginger | |||
| 3 cloves garlic, minced | |||
| 30 ml chili oil (for mild, or add more for extra heat) | |||
| 455 g refrigerated pre-cooked udon noodles, cooked and drained | |||
| 2 green onions, chopped | |||
| 15 g dry roasted peanuts, chopped | |||
| Sesame seeds, roasted | |||
| 2–3 tablespoons / 5–8 g fresh cilantro, chopped | |||
| 2–3 tablespoons / 6–9 g fresh basil leaves, chopped | |||
| 2–3 tablespoons / 6–9 g fresh mint leaves, chopped | |||
| Protein, if desired (cooked chicken, shrimp or tofu) | |||
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