| Bring a large pot of water to a boil | |||||
| 8 oz dried udon noodles (or 12 oz fresh) | boil 8–12 min, drain |
toss to coat |
top & serve |
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| 1/4 cup creamy natural peanut butter | whisk to a paste |
whisk in hot water |
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| 1 clove garlic (optional) | crush | ||||
| 1 Tbs. low-sodium tamari or soy sauce | |||||
| 1 Tbs. unseasoned rice vinegar | |||||
| 1 Tbs. brown sugar, agave, or maple | |||||
| 1 tsp. toasted sesame oil | |||||
| 1 tsp. chili garlic sauce | |||||
| 2–3 Tbs. hot water | |||||
| crushed peanuts, chili oil & green onion, for serving (optional) | |||||