Udon Noodles with Vegetables and Peanut Sauce
Udon Noodles with Vegetables and Peanut Sauce

Depending on how many Spring Shrimp Rolls are made, the amount of peanut sauce prepared could initially seem excessive. It was to me, and that sauce is too delicious to forget and let spoil in the back of the refrigerator. Taking a mental inventory of what’s in the kitchen, I remembered the wheat noodles left over from an incredible Asian soup made a few months ago. In the freezer, was a bag of frozen, precooked shrimp. The CSA share provided plenty of squash and carrots. However, broccoli, carrots, bok choy, bell peppers, water spinach, napa cabbage, baby corn, mushrooms (dried and/or fresh), daikon, snow peas, sugar snap peas, peas, cauliflower, celery, onions, scallions, garlic, ginger, parsnips, radishes, broccoli rabe, edamame, leeks, asparagus, bamboo shoots, and sweet potato all are delicious options to include. Was there a vegetable left out? Let me know, especially if it’s a vegetable not commonly sold in the United States.

Like most recipes, use less than four types of vegetables. In preparing the vegetables, some can be tossed in raw. Others need to be blanched, lightly stir-fried or steamed. Finish the dish with a garnish of scallions, toasted sesame seeds, fresh herbs or peanuts. It’s nice to have excessively healthy options.

Udon Wheat Noodles with Peanut Sauce, Vegetables and Shrimp

Ingredients
1 lb. Udon wheat noodles; cooked according to manufacturer’s directions, al dente*
2 to 3 cups vegetables**
3 to 4 scallions; white part finely chopped and the green part thinly sliced
3 to 4 carrots; julienned
1 jalapeño; seeds and ribs discarded; diced
Salt and pepper; to taste
Crushed Red pepper; to taste
2 to 3 tbsp. ginger; fresh and grated
1/2 lb. frozen baby to medium-sized shrimp; peeled, deveined, and defrosted
1 cup Peanut Sauce
Garnish: Chopped, roasted peanuts; toasted sesame seeds, chopped basil, mint, cilantro, and/or lime juice

Directions
1. After cooking and draining the noodles, toss gently with a little sesame seed oil.

2. Gently mix all ingredients, including the noodles, in a large bowl (add the Peanut Sauce last).

3. Garnish with peanuts, sesame seeds, basil, mint, cilantro, and/or lime juice.†

Notes
*Any type of wheat pasta could be used.
**As mentioned, use any vegetable option. The image displays roughly chopped yellow squash and zucchini.
†Thai Basil is a nice addition.

4 thoughts on “Peanut Sauce with Udon Wheat Noodles, Vegetables and Shrimp

  • August 31, 2010 at 2:57 pm
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    Hey, I was trying to use up the pound of udon I got at the store and came across this. It looked much more interesting than the other recipes I was finding; made it and it’s absolutely delicious! Thanks so much!

  • August 6, 2010 at 2:56 pm
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    Sanura that sounds so good! Peanut sauce is my favorite so I am totally going to make this!

    Great recipe!

  • August 5, 2010 at 1:38 pm
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    This is perfect comfort food for me 😀 Would make a great lunch!

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