2 medium scallions, chopped with whites and greens separated
1/4 cup + 1 tablespoon smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hot water
1 tablespoon brown sugar
1 tablespoon toasted sesame oil
1/3 medium English cucumber (about 4 ounces, optional) or 3 small persian cucumbers.
8 ounces udon noodles
Boil water. While waiting for the water to boiling, add garlic, whites of the scallions, peanut butter, soy sauce, rice vinegar, brown sugar, and sesame oil to a large bowl and whisk until combined. Add hot water from noodle water. Whisk until smooth.
Boil udon noodles for 1 minutes less than package instructions. Strain & run cold water over them.
Add noodles to the bowl and mix. Transfer to the refrigerator. Wait 15-30 minutes depending on how cold you want the noodles.
While the noodles are cooling, slice cucumber into rounds and then halves. Garnish noodles with greens of the scallions and cucumbers.
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