Udon Noodles with Red Cabbage and Peanut Sauce

Prep 15 min·Cook 15 min·Total 30 min·3 servings·VEGETARIAN·650 kcal

Udon noodles with red cabbage, edamame and peanuts in a green bowl, chopsticks beside it on a dark surface

Ingredients

For the noodles and vegetables

200 gr (7 oz.) udon noodles (dried)
200 gr (7 oz.) red cabbage (finely sliced)
2 carrots
150 gr (5.3 oz.) baby corn (fresh)
150 gr (5.3 oz.) edamame (frozen, thawed)
2 baby pak choi
100 gr (3.5 oz.) bean sprouts (for example mung bean sprouts)
2 spring onions
1 tsp fresh ginger (grated)
1 garlic clove
1 Tbsp rapeseed oil
1 Tbsp toasted sesame oil

For the peanut sauce

3 Tbsp peanut butter
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp honey
1 Tbsp toasted sesame oil
1/2 lime (for 1 Tbsp juice)
3-4 Tbsp water

To serve

2 Tbsp roasted peanuts (roughly chopped)

Equipment: large wok or large skillet, large pot, colander, small bowl, whisk or fork, fine grater for the ginger, knife and cutting board

Instructions

Prepare the vegetables

1.Wash the vegetables. Slice or shave the red cabbage very thinly. Peel the carrots and cut them into thin sticks. Quarter the baby corn lengthwise. Cut the pak choi into strips.
2.Slice the spring onions into thin rings. Peel and finely grate the ginger. Peel and finely chop the garlic.

Stir together the peanut sauce

1.In a small bowl, stir the peanut butter, soy sauce, rice vinegar, honey, sesame oil and 1 Tbsp lime juice until smooth.
2.Add water one spoonful at a time until the sauce is thick but still easy to pour.

Cook the noodles

1.Cook the udon noodles in boiling water according to the package instructions, drain them in a colander and let them drip well.

Stir-fry the vegetables

1.Heat the rapeseed oil and sesame oil in a large wok or skillet over high heat. Stir-fry the red cabbage, carrots, edamame and baby corn for 7 to 10 minutes until the vegetables are tender-crisp.
2.Add the ginger, garlic, pak choi and bean sprouts and stir-fry for 2 more minutes.
3.Add the udon noodles to the wok and toss them with the vegetables.
4.Pour the peanut sauce over everything and mix well until the noodles and vegetables are coated all over.

Serve

1.Fold in the spring onions and heat everything through once more.
2.Sprinkle the udon noodles with the chopped peanuts and serve with the rest of the lime cut into wedges.

Notes

Tip from my kitchen: prep all the vegetables before the wok gets hot, because from then on everything moves fast. I like to slice the red cabbage on a mandoline so it turns out paper-thin. Instead of baby corn, snow peas or broccoli florets work well too. If you like it spicy, stir 1 tsp sriracha or a little chili oil into the peanut sauce. With maple syrup instead of honey the dish is vegan.

Nutrition per serving: 650 kcal · 21 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook