Udon Noodles With Walnuts And Pomegranates Recipes
UDON PEANUT BUTTER NOODLES
Udon noodles with a spicy Peanut sauce.
Provided by Mojito Mama
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
- While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 34.3 g, Cholesterol 83.1 mg, Fat 15.9 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 3.4 g, Sodium 875 mg, Sugar 6.4 g
UDON NOODLES WITH WALNUTS AND POMEGRANATES
Make and share this Udon Noodles With Walnuts and Pomegranates recipe from Food.com.
Provided by VegSocialWorker
Categories Soy/Tofu
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles in boiling water about 3 minutes. Add broccoli and bell pepper, and simmer 2 minutes more. Drain.
- Heat 1 Tbsp oil in skillet over medium heat. Add tofu cubes and cook 10 minutes until browned, turning occasionally.
- Remove from heat, add garlic and stir 30 seconds or until garlic is fragrant. Stir walnuts, maple syrup and remaining walnut oil.
- Toss pasta mixture with tofu mixture, pomegranate seeds and green onion.
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