Need a light but satisfying meal to use up all that fresh spring produce? This Vegetarian Udon Noodle Bowl with Spicy Peanut Sauce will be your new best friend!
Do any of you have spaces in your house that are totally neglected? The junk drawer, that one hall closet, the
creepy dungeon basement. For me, that space is our guest room. We technically have two spare rooms in the house and no kids at this point, so our guest room gets very little use. It’s more of a storage/catch-all/shut the door when people are over kind of space. And truthfully, I only clean it when we have friends visiting from out of town.
With the recent bedroom reno, we had to do a lot of organizing, cleaning out, and moving around in our upstairs rooms, including the guest room. Friends, it is mildly horrifying how much junk, dust bunnies, clumps of dog hair, and piles of “to file” papers can collect in a room you don’t even use. I mean, how did this stuff get here? It’s like the dust decided since we weren’t using it, they would just colonize the place. Pretty sure they’ve already elected officials, established an army, started a cold war with the vacuum, and become a tourist spot for retired dog hairs.
I feel like there must be some way to harness the power of dust and turn it into something positive. I mean, can’t someone figure out how to make neglected space generate sprinkles instead of dust? Or how about I leave a room alone for a day and when I come home it’s made dinner for me.
Somebody make it happen. Pretty sure a Nobel Prize is on the line for this one, so get on it people!
While the smarty pants are working on figuring that out, I’ll be making noodle bowls. Pretty much every night. Because seriously guys? I can’t get enough.
This Vegetarian Noodle Bowl with Spicy Peanut Sauce is particularly awesome. It’s filling but light, flavorful without being heavy. The veggies are simply sautéed in sesame oil then served over udon noodles with a spicy, tangy, creamy, peanut butter sauce.
About the sauce. I’ve made it a few times. Each time, I’ve tried to cut out a few of the ingredients to make it simpler. Each time I end up adding all of the ingredients. Here’s the thing. If you don’t have fish sauce or sesame oil, that’s okay. The sauce will still taste good without it. But those last two things just add so much depth to the sauce, it’s really worth it to take the time to throw them in if you’ve got them.
And don’t let all the ingredients scare you off. You can find them all in the Asian section of your grocery store. And the recipe itself is as easy as dump and whisk.
Feel free to adapt this to suit your mood or the ingredients you have on hand. It’s equally good with buckwheat noodles and can be made gluten free with rice noodles. I’ve made it with bell peppers and snap peas instead of broccoli and cauliflower, all with great success. And of course, you can add some shredded chicken or grilled steak for the meat lovers in your life. Go ahead and experiment and see what you come up with! Maybe yours will be as awesome as a machine that turns dust into sprinkles. (But probably not).
- 2 teaspoons sesame oil
- 1 head of broccoli
- 1/2 a large head of cauliflower
- 1 zucchini
- 8 asparagus stalks
- 8 ounces sliced mushrooms
- Salt and pepper
For the sauce:
- 1/4 cup rice vinegar
- 2 Tablespoons soy sauce (or Tamari if gluten free)
- 2 teaspoons honey
- 2 teaspoons Sriracha
- 1/4 cup creamy peanut butter
- 2 Tablespoons fish sauce
- 1 Tablespoons sesame oil
- Udon noodles (or rice noodles if gluten free)
- Chopped peanuts
Recipe by Neighborfood