Spicy Peanut Noodles

[Guest guest]

Spicy Peanut Noodles

6 to 8

 

Peanut sauce is usually loaded with fat, but in this

delicious dish, kudzu replaces most of the peanut

butter to thicken a quick, Asian-inspired broth.

Remember to avoid conventional peanut butters because

of the high level of pesticides and unhealthy

hydrogenated oils used in their production. Purchase

only organic and pour off the oil that sits on the top

to reduce fat.

 

2 (8-oz.) pkgs. dried udon noodles

3 cups low-sodium vegetable broth

6 medium cloves garlic, minced

6 scallions, thinly sliced, white and dark green parts

kept separate

4 tsp. minced fresh ginger, or more to taste

1/2 tsp. Chinese five-spice powder

1/4 to 1/2 tsp. red pepper flakes, or more to taste

3 Tbs. kudzu, crushed into fine powder

6 Tbs. peanut butter

3 Tbs. shoyu, tamari or soy sauce

1 tsp. pure maple syrup

1/4 tsp. umeboshi plum vinegar or cider vinegar

1/4 cup chopped fresh cilantro

Bring large pot of lightly salted water to a boil. Add

noodles; stir to prevent sticking. Cook until tender

according to package directions. Drain well and set

aside.

 

Meanwhile, in large saucepan, combine broth, garlic,

scallion whites, ginger, 5-spice powder and pepper

flakes. Bring to a boil over medium heat and simmer 10

minutes.

 

In small cup, mix kudzu with 1/4 cup cold water. Add

kudzu mixture to broth mixture and continue to simmer

until sauce has thickened, stirring occasionally,

about 3 minutes.

 

Remove sauce from heat and whisk in peanut butter,

shoyu, maple syrup and vinegar until smooth. Stir in

scallion greens and cilantro. Add noodles, toss well

to coat and serve at once.

 

PER serving: 277 CAL; 12 G PROT; 9 G TOTAL FAT (2 SAT.

FAT); 32 G CARB.; 0 MG CHOL; 840 MG SOD.; 3 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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