Recipe information
Yield
makes 5 servings
Ingredients
1
package (10 1/2 ounces) dried udon noodles
1
baby bok choy
1
/4 cup smooth peanut butter
5
tablespoons toasted sesame oil
3
tablespoons soy sauce
1
/4 cup rice wine vinegar (not seasoned)
1
large garlic clove, minced
2
teaspoons sugar
1
/2 teaspoon crushed red pepper flakes
Sesame seeds, for garnish
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Preparation
Step 1
Bring a large pot of water to a boil; cook the noodles according to package directions. Drain; let cool completely.
Step 2
Bring 3 cups water to a boil in a medium saucepan; boil the bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.
Step 3
Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red pepper flakes. Put the sauce, noodles, and bok choy into a bowl; toss well. Sprinkle with seeds. Refrigerate in an airtight container until ready to serve, up to 2 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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