Vegetarian Udon Noodles with Peanut Sauce
Ingredients
- 8 ounces Japanese udon noodles
- 1 (16 ounce) package firm tofu, drained
- 1 ½ cups shredded cabbage, or more to taste
- 1 cup shredded carrot
- 1 small sweet red pepper, seeded and cut into thin strips
- 2 scallions, or more to taste, thinly sliced
- ½ cup vegetable broth
- 6 tablespoons natural peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce, or more to taste
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 (1 inch) piece fresh ginger, peeled and minced
- ¼ teaspoon cayenne pepper
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
- Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
- Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.
Source
Original recipe: View Original