Peanut Udon Noodles and Cucumber Salad

We eat a lot of noodles in this house and a lot of natural peanut butter.  Combine them both, and everyone in this joint is pretty happy.  That said,  I had a hard time finding the perfect peanutty sauce that wasn’t too thick, wasn’t too thin, wasn’t too spicy, wasn’t too sweet, so after many attempts, this is my usual quick sauce that everyone gives a thumbs up.

Peanut Udon Noodles

1 pkg udon noodles

3 T. peanut butter (I like all natural, no sugar added)

1/2 c. chicken broth (vegetable broth works too)

1 1/2 T. minced fresh ginger root

1 T. honey

3 T. low sodium soy sauce

3 cloves garlic, minced

Sriracha sauce to taste (for the kids I usually only use about 1 tsp for the entire batch)

1/4 c. fresh cilantro, torn in to small pieces

1 bunch green onions, white tops sliced into thin rounds

_______________________________________-

Bring a large pot of water to a boil.  Add udon noodles.  Stir.  While those are boiling, you can make the sauce.

In a saucepan, add all other ingredients except cilantro and green onions.  Whisk over medium heat until it begins to boil.  Turn heat to low and stir periodically while you check the noodles.

When noodles are nicely al dente, drain the water off and return them to the pot.  Whisk peanut sauce one more time and pour over the noodles.  Mix well to combine.  When serving, top with cilantro and green onions.

Cucumber Salad

1 English cucumber

1/2 small white or yellow onion

1 sheet of Nori, torn in to small pieces

3/4 c. seasoned rice vinegar

1/4  c. water

1 T. sugar

1 T. minced garlic

1 T. low sodium soy sauce

1 tsp sesame oil

Peel and thinly slice cucumber.  Thinly slice onion into rings.  Whisk together all other ingredients.  Lay cucumber slices, pieces of nori, and onion slices in the mixture and stir to coat fully.  Cover and refrigerate for at least 1 hour prior to serving.  When serving, sprinkle with toasted sesame seeds. *optional