Vegetables! Give me spring vegetables.
It can’t be pizza all the time around here.
But I wouldn’t complain if it was.
This came from a fierce craving of something fresh, green, and crisp. It’s rather coincidence that sugar snap peas are all the rage right now. Thanks Spring. I had a handful or two [probably two, lets be real] of dried udon noodles left over in the pantry, so noodles! I spent a crazy amount of time julienning again because it’s turning into a soothing ritual. Who am I? Meditating is all the rage, right?
If I’m honest, I really just wanted the vegetables [of which I ate a ton while cutting them up] and this sauce. The udon noodles just kept me from gnawing my arm off within an hour after eating. I love any excuse to use toasted sesame oil. It’s such a specific, slight overpowering flavor that it takes time to find those recipes that it would be good in. Rice vinegar, soy sauce, peanut butter, garlic, and ginger round out the rest of the flavors. It’s very bright and tangy. It feels almost as crisp as the vegetables. I added red chile flakes and a bunch of the seaweed gomasio, which is sesame seeds, salt, and seaweed. I had to immediately put half of this in a to-go container so I could eat some for work the next day, otherwise I’m sure I’d have eaten all of it in one sitting.
Inspiration: Sprouted Kitchen
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon creamy peanut butter
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 6oz dried udon noodles, cooked to package directions and rinsed/drained under cool water
- 1 large cucumber, julienned
- 2 handfuls of sugar snap peas, halved
- Green onion, red chile flakes, sesame seeds for garnish
In a small bowl or in a jar with a lid, add the vinegar, soy sauce, sesame oil, peanut butter, garlic, and ginger. Whisk or shake together.
In a large bowl, add the vegetables and the dressing. Toss everything together before adding the noodles. Serve and top with your garnishes.