Peanut sauce is usually loaded with fat, but in this delicious dish, kudzu replaces most of the peanut butter to thicken a quick, Asian-inspired broth. Remember to avoid conventional peanut butters because of the high level of pesticides and unhealthy hydrogenated oils used in their production. Purchase only organic and pour off the oil that sits on the top to reduce fat.
- 2 8-oz. pkg. dried udon noodles
- 3 cups low-sodium vegetable broth
- 6 medium cloves garlic, minced
- 6 green onions, thinly sliced, white and dark green parts kept separate
- 4 tsp. minced fresh ginger, or more to taste
- 1/2 tsp. Chinese five-spice powder
- 1/4 to 1/2 tsp. red pepper flakes, or more to taste
- 3 Tbs. kudzu, crushed into fine powder
- 6 Tbs. peanut butter
- 3 Tbs. shoyu, tamari or soy sauce
- 1 tsp. pure maple syrup
- 1/4 tsp. umeboshi plum vinegar or cider vinegar
- 1/4 cup chopped fresh cilantro
Bring large pot of water to a boil. Add noodles; stir to prevent sticking. Cook until tender according to package directions. Drain well and set aside.
Meanwhile, in large saucepan, combine broth, garlic, scallion whites, ginger, 5-spice powder and pepper flakes. Bring to a boil over medium heat and simmer 10 minutes.
In small cup, mix kudzu with 1/4 cup cold water. Add kudzu mixture to broth mixture and continue to simmer until sauce has thickened, stirring occasionally, about 3 minutes.
Remove sauce from heat and whisk in peanut butter, shoyu, maple syrup and vinegar until smooth. Stir in scallion greens and cilantro. Add noodles, toss well to coat and serve at once.
- Calories: 277
- Carbohydrate Content: 32 g
- Fat Content: 9 g
- Fiber Content: 3 g
- Protein Content: 12 g
- Saturated Fat Content: 2 g
- Sodium Content: 840 mg