| 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 |
|
| 1/4 cup creamy natural peanut butter | whisk to a paste |
whisk in hot water |
||
| 1 clove garlic, crushed (optional) | ||||
| 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) | ||||