Udon Noodles with Spicy Peanut Ginger Sauce

Serves:	4
Serving Size:	405 calories, 17g fat, 16g protein, 680mg sodium, 47g carbohydrate, 5g fiber, 475mg potassium

NOTE:	This recipe is OK for those on the LMD (Low Microbial Diet), as long as the dressing is heated well after being added to mixture.

Ingredients

For Stir Fry	For Dressing
1 pkg whole-grain Udon noodles	½ cup warm water
1 medium head of broccoli, cut into small pieces	1/3 cup peanut butter
1 large carrot, sliced	2 Tbsp fresh ginger root, peeled & finely chopped
3 scallions, chopped (can substitute ½ a red or yellow 2 cloves garlic, finely chopped onion if scallions are not available)	1 Tbsp low-sodium soy sauce
2 Tbsp sesame oil	¼ tsp red pepper (cayenne) - optional

Directions

Prepare and chop stir fry ingredients. Bring a large pot of water to a boil.
Cook Udon noodles according to package directions.
In a non-stick pan or wok, heat the sesame oil over med-high heat.
Add broccoli, carrots, and scallions to sesame oil. Stir fry until lightly cooked, about 5 minutes. The vegetables should be brightly colored and still crisp. (vegetables must be well cooked “fork tender” for those on the Low Microbial Diet)
Turn heat on stir fry down to low
Drain Udon noodles after done cooking and add the noodles to the stir fry pan. If your stir fry pan is not big enough, you can put the noodles back into the large pot (no water) that you used to boil them. Add the stir fry ingredients into this pot instead.
Combine dressing ingredients into a leak proof container and shake vigorously to combine. Don't worry if the peanut butter is still “chunky”. It will melt when it is added to the stir fry.
Pour dressing over noodle and stir fry mixture. Toss to combine.
Serve and enjoy!

Recipe from: www.cancernutritioninfo.com