udon noodles with
quick peanut sauce
-excerpted from Lenore's
Natural Cuisine cookbook
This lively sauce uses garlic and ginger
to kick up the taste. It is a fast favorite for everyone in the family!
1 pound udon noodles
2 TBS. peanut butter
1/3 cup boiling water
2 TBS. shoyu
2 tsp. brown rice vinegar
2 tsp. maple syrup
1/8 tsp. ginger powder
1 small garlic clove,
1 tsp. kudzu, dissolved in
1/4 cup cool water
1 scallion, thinly sliced,
1. Fill a large stock pot with 4 quarts
of water. Bring to a boil.
2. Cook noodles until al dente, about 10 minutes.
3. Gently pour cooked noodles into a colander in the sink. Rinse until
cold. Leave in colander.
4. Place remaining ingredients, except kudzu-water mixture and scallion,
in a blender. Blend until uniform in color.
5. Pour into a 2-quart, nonstick or heavy saucepan. Simmer over low heat
10 minutes, stirring occasionally. Whisk in additional water as needed to
reach desired consistency.
6. Whisk in kudzu-water mixture. Stir over low heat until translucent and
thick, about 5 minutes.
7. Just before serving, pour boiling water over noodles to reheat. Shake
colander to remove excess water.
8. Place noodles in a large serving bowl. Add sauce. Serve garnished with
1/8 teaspoon granulated garlic for the garlic clove.
4 teaspoons of brown rice syrup for maple syrup.
oil in peanut butter is balanced with pungent garlic, ginger and scallion,
sour vinegar and salty shoyu.