Udon with Peanut-Hoisin Sauce


I think I sometimes take for granted how great it is to have a happy, healthy kid.

Ellie was a little bit sick a few days ago and it was pretty much the saddest thing ever. She only had a fever of 101 and it was very short-lived, but for about 24 hours, she was totally not herself.

Our loud, independent girl suddenly morphed into a timid baby who just wanted to be held for hours on end. We were happy to provide her with all the cuddling she needed, but it was a huge relief when her temperature and personality went back to normal.

I got this cookbook a couple weeks ago and have been using it constantly. I’m always on the lookout for fast, healthy meals, particularly those that contain lots of vegetables.

This recipe called for linguine but I think udon makes more sense with the flavors. Plus, peanut sauce is one of my favorite things ever, so I knew I would like this.

Udon with Peanut-Hoisin Sauce

Ingredients

  • 12 ounces udon noodles
  • 1/4 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha
  • 1 tbsp agave nectar
  • 1 tsp sesame oil
  • 1/2 cup vegetable broth
  • 1 tbsp vegetable oil
  • 1 pound extra firm tofu, pressed, drained, and diced
  • 3 green onions (green parts only), thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 large head broccoli, cut into florets
  • 2 medium carrots, peeled and sliced

Instructions

  1. Cook the udon according to package directions During the last minute or two of cooking, add the vegetables to soften them slightly. Drain and rinse under plenty of cold running water. Set aside.
  2. Heat the peanut butter, hoisin sauce, soy sauce, rice vinegar, sriracha, agave, and sesame oil over low heat in a small saucepan. Whisk in the vegetable broth and stir until smooth. Set aside.
  3. Heat the oil in a large skillet and cook the tofu until golden on all sides. Add the garlic, ginger, and scallions to the skillet with a few pinches of salt and pepper.
  4. Toss the pasta, vegetables and tofu and add sauce to taste.
http://catesworldkitchen.com/2012/06/udon-with-peanut-hoisin-sauce/

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