Name: Vegetarian Udon Noodles with Peanut Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Japanese udon noodles - 8 ounces; Firm tofu, drained - 1 (16 ounce) package; Shredded cabbage, or more to taste - 1 ½ cups; Shredded carrot - 1 cup; Sweet red pepper, seeded and cut into thin strips - 1 small; Scallions, or more to taste, thinly sliced - 2; Vegetable broth - ½ cup; Natural peanut butter - 6 tablespoons; Brown sugar - 2 tablespoons; Soy sauce, or more to taste - 2 tablespoons; Rice vinegar - 1 tablespoon; Garlic, minced - 4 cloves; Fresh ginger, peeled and minced - 1 (1 inch) piece; Cayenne pepper - ¼ teaspoon

Ingredients for - Vegetarian Udon Noodles with Peanut Sauce

1. Japanese udon noodles 8 ounces

2. Firm tofu, drained 1 (16 ounce) package

3. Shredded cabbage, or more to taste 1 ½ cups

4. Shredded carrot 1 cup

5. Sweet red pepper, seeded and cut into thin strips 1 small

6. Scallions, or more to taste, thinly sliced 2

7. Vegetable broth ½ cup

8. Natural peanut butter 6 tablespoons

9. Brown sugar 2 tablespoons

10. Soy sauce, or more to taste 2 tablespoons

11. Rice vinegar 1 tablespoon

12. Garlic, minced 4 cloves

13. Fresh ginger, peeled and minced 1 (1 inch) piece

14. Cayenne pepper ¼ teaspoon

How to cook deliciously - Vegetarian Udon Noodles with Peanut Sauce

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.

2 . Stage

Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.

3 . Stage

Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.

4 . Stage

Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.