In a World of My Own: Easy Udon Noodles

I have always had an appreciation for Asian flavors. Growing up one of my favorite chefs was Martin Yan. I am absolutely addicted to summer rolls which are Vietnamese. This recipe is definitely not Martin Yan's but is tasty just the same. It has a lovely peanut sauce that is very easy to mix up. Why else would the recipe be called 'Easy'. I substituted Udon Noodles for Soba Noodles because they didn't have any other Japanese noodles available.

I loved the sugar snap peas, broccoli heads and carrots mixed in with the noodles. All the vegetables are cooked with the noodles and the sugar snap peas are added in the last minute of cooking so they are nice and crisp.

I cannot give credit to anyone for this recipe because I do know know where I found it. I have had this recipe for a very long time.

Easy Soba(Udon) Noodles
Makes 4 servings
Fresh Japanese soba noodles are found in the refrigerated section of most supermarkets. Fresh fettuccini may be substituted.
½ cup creamy peanut butter
¼ cup soy sauce
2 tablespoons fresh lime juice
3 tablespoons honey
2 tablespoons seasoned rice vinegar
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
1¼ to 1½ pounds uncooked fresh soba noodles
2 cups broccoli flowerets
2 carrots, peeled and cut into thin strips
2 cups sugar snap peas, trimmed
1 tablespoon black sesame seeds or toasted
white sesame seeds
Whisk together the peanut butter, soy sauce, lime juice, honey, vinegar, Worcestershire sauce, and mustard in a medium bowl; set aside. Bring 3 quarts of water to a boil in a 4-quart saucepan. Add the noodles, broccoli, and carrots. Cook for amount of time indicated on the noodle package. Add the peas during the last 1 minute of cooking; drain. Toss the noodles and vegetables with the peanut butter sauce. Sprinkle with the sesame seeds. Serve warm or at room temperature.