Udon noodles with vegetables and peanut sauce

A tragic tale with a happy ending: ib loves peanut sauce, but always assumed it was a chore to make.  dsd has made peanut sauce before, but never with ib.  Until…one day she did!  (Plus: Exciting ingredients!  Leftover vegetables used up!  Does it get any better?)

It couldn’t have been simpler.  We loaded up a wok with sesame and olive oil (at about a 1:2 ratio), and added Sriracha (“rooster”) sauce.  We added a medium white onion, cut into strips.  Then we added 2 grated carrots, a bunch of cremini mushrooms, peas, 2 cloves minced garlic, and about 1 tbsp grated ginger root, and allowed everything to sautée a little.  We also added radish sprouts from the Greenmarket—which taste like sprouts, until they suddenly taste strongly like radish!  Finally, we added about ¾ cup peanut butter, 2 tbsp soy sauce, 2 tbsp rice vinegar, and about ½ cup water to thin, and mixed.  The transformation was instant: the mixture became peanut sauce, and the peanut sauce was delicious.

Separately, we prepared a package of thin udon noodles (courtesy cea); when they were done, we tossed them with the sauce (enough to coat to our liking), and served with chopped chives and fresh radish sprouts.  Delicious, easy to make, and easy to experiment with: this will be an ib staple.


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