Udon Noodles

Picture courtesy of Cassie Bujanda-Gonzales

Ingredients

* 6 tablespoons water

* 1/4 cup reduced-fat creamy peanut butter

* 2 tablespoons brown sugar

* 2 tablespoons low-sodium soy sauce

* 2 tablespoons rice vinegar

* 1 1/2 teaspoons minced peeled fresh ginger

* 1 1/2 teaspoons dark sesame oil

* 1/2 teaspoon cornstarch

* 1/2 teaspoon chile paste with garlic (optional)

* 2 garlic cloves, minced

* 8 ounces uncooked udon noodles (Asian section)

* 4 cups sliced bok choy

* 2 cups snow peas, halved crosswise

* 1 cup shredded carrot

Directions

Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside.

Cook noodles in boiling water 8 minutes. Drain well. Combine noodles with peanut sauce.

Steam: bok choy, snow peas, and carrots 

Combine veggies with noddles and toss well to coat. *Add mushrooms for more veggies

Note: Chile paste with garlic can be found with other ethnic foods in the supermarket. It can be omitted if you prefer a not-so-hot sauce.