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Udon noodles with peanut sauce
Udon noodles with peanut sauce

Before you jump to Udon noodles with peanut sauce recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

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Green tea is fantastic for moods. You were simply anticipating to read that in this article, weren’t you? Green tea is high in a certain amino acid known as L-theanine. Studies have found that this amino acid essentially induces brain waves. This helps improve your mental sharpness while having a relaxing effect on the rest of your body. You already knew that green tea helps you be better. Now you know that it helps you to lift your moods also!

You can see, you don’t have to turn to junk food or foods that are terrible for you just so to feel better! Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to udon noodles with peanut sauce recipe. To make udon noodles with peanut sauce you only need 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Udon noodles with peanut sauce:
  1. Take 2 tbsp peanut oil
  2. Get 4 tbsp ginger divided
  3. Use 4 clove garlic divided
  4. Get 1 cup water
  5. Use 4 tbsp soy sauce divided
  6. Get 1 tsp ground coriander
  7. Take 2/3 cup smooth peanut butter
  8. Get 3 tbsp rice vinegar
  9. Get 2 tsp asian chili sauce
  10. Prepare 10 oz udon noodles
  11. Take 2 cup mung bean
  12. Use 4 thai eggplant
  13. Get 1 cup snow peas
  14. Take 2 baby bok choy
  15. Prepare 2 serrano chili
  16. You need 1 lime wedges for serving
  17. Provide 1 bunch green onions sliced
  18. Take 2 portabella mushrooms sliced
Instructions to make Udon noodles with peanut sauce:
  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

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