Updated: Feb 9
WHAT YOU WILL NEED:
Strainer or Colander to drain noodles
Wooden Spoon to stir
8 ounces Udon Noodles or Spaghetti
2 tablespoons toasted sesame oil
2 teaspoon minced ginger
2 teaspoon minced garlic
1/3 cup chopped onion
1/2 cup creamy WOW BUTTER (PEANUT BUTTER ALTERNATIVE - you may use PEANUT BUTTER if not allergic)
1/4 cup low-sodium soy sauce or Tamari
1/4 cup hot water
1 Tablespoon cider vinegar
2 tablespoons Maple Syrup or Brown Sugar
1/4 teaspoon crushed red pepper flakes ( optional)
1-2 stalks of green onions or cilantro, chopped (optional for garnish)
Sriracha Sauce to your liking (optional) to add extra spice!
LEFTOVERS: cooked protein like diced chicken or cooked veggies like sliced Red Peppers, Mushrooms, Snow Peas, Broccoli, shredded Carrots etc. can be used
Cook spaghetti or Udon Noodles in a large pot of salted boiling water until al dente. Drain (we suggest to follow boiling method of noodle packet)
While noodles are cooking, prepare the sauce in a small pot. Heat sesame oil over low heat. Add the chopped onions and cook until translucent. Add the minced ginger and garlic, cook for about 1 minute.
Increase the heat to medium and stir in the peanut butter, soy sauce, water, vinegar, brown sugar OR maple, and red pepper flakes (optional). Stir until combined. Remove from heat.
Add your leftover cooked vegetables or protein to heat! (optional)
Toss spaghetti or udon with sauce and garnish with sliced green or cilantro