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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,
   to garnish


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 scallion.


*Substitute 1/8 teaspoon granulated garlic for the garlic clove.
*Substitute 4 teaspoons of brown rice syrup for maple syrup.

cook's tip

*The oil in peanut butter is balanced with pungent garlic, ginger and scallion, sour vinegar and salty shoyu. 


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