Creamy Peanut Udon & Veggie Bowl

Creamy Peanut Udon & Veggie Bowl

I love Udon noodles specially the thick kind you get at a Japanese restaurant. So I thought why not just buy some from my local Sushi restaurant and make my own noodle dish! The added bonus is that they come already cooked for you. I love Udon noodles in soup but decided to make a creamy Peanut sauce for them and it turned out delicious! I used an organic creamy Peanut Butter but it would work with crunchy if you like a bit of texture. Also, use any combination of Veggies you like.

Serves 2

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Ingredients

2 Baby Bok Choy quarterd

1 side order of Udon Noodles ( if you’re using store bought then cook enough for two servings)

3 cloves of Garlic

3 Green Onions

1 medium Knob of Ginger chopped

1/2 cup of frozen or fresh Mushrooms

1 /2 cup Frozen Broccoli

1 Carrot

1 Tbsp of Toasted Sesame Oil

1 Tbsp of Mellow White Miso Paste ( I use Cold Mountain Miso)

1 Tbsp of Rice Vinegar

1 Tbsp of Light Tamari or Soy Sauce

2 Tbsp of Organic Creamy Peanut Butter

1/3 cup Water

Sprinkle of Sesame Seeds

Directions

1. Sauté the Ginger and Garlic in the Sesame Oil

2. Add in the Carrot, Mushrooms and Broccoli and continue to cook on Medium - Low heat

3. Add in the Miso Paste, Soy Sauce and Rice Vinegar and mix well to disolve the Miso

4. Add in the Bok Choy and continue to cook until the veggies start to soften

5. Add in the Peanut Butter, Water, Green Onions and continue to cook for 8 minutes

6. Lastly soak the restaurant bought Udon Noodles in Hot water to loosen them up, drain and add them to the pot. (If you are using packaged then cook them separately according to the package directions)

7. Heat through, top with Sesame Seeds and serve