THAI PEANUT NOODLE BOWL

1 package udon (buckwheat) noodles

1/2 cup green onion

1 cup shredded carrot

3 tbs garlic

1 tbs fresh ginger

few broccoli florets

1/2 cup julienned cucumber

1/4 cup of honey

1/4 cup peanut butter

1/4 cup low sodium soy sauce

3 tbs rice vinegar

4 tbs sesame oil

crushed peanuts ( i used roasted almonds)

fresh cilantro

 

  • cook noodles in a large pot of salted water according to the package directions, once cooked tossed with 2 tbs of sesame oil and set aside
  • in a large pan heat up remaining 2 tbsp of sesame oil add carrots, green onions, broccoli florets, garlic and ginger until soft
  • in a bowl combine honey, peanut butter, soy sauce and mix well
  • add noodles into the pan with the cooked vegetables, add peanut sauce, toss well and cook for additional 2-3 minutes
  • garnish with fresh cilantro, julienned cucumber, crushed peanuts and serve immediately