Monday, November 15, 2010

Udon Noodles and Veggies with Peanut Sauce

The off-season must be coming to a close...I am baking less and less, and cooking more and more. Indeed, today was the start of my first 1 month training block! It's all base, and all fairly easy, but it's still exciting to be "training" again!

One of my main projects lately has been incorporating more produce into meals. While I'm sure Travis, and frankly me as well, would be content eating burritos all winter, it certainly wouldn't be healthy, nor would it support our training very well! I know with how much we put our bodies through we need to refuel with nutrient-dense, healthful foods instead of what's necessarily the "quickest acceptable dinner".

I have also been eyeing this recipe for awhile now. Who could resist chewy udon noodles, a creamy peanut sauce and a bed of soft, colorful veggies? Not me! And I figured with all the veggies it calls for, and the blast of protein in the sauce, this would be a great meal with which to kick off our 2011 season! I modified the recipe a bit because I was out of things, and also because I doubled the recipe.

Udon Noodles and Veggies with Peanut Sauce

2 packages whole wheat udon noodles
3 carrots, grated with the peeler
1/2 cabbage, chopped
1 large zuccini or yellow squash, sliced into half-moons
soy sauce for cooking
sriracha or another hot sauce for cooking
olive oil for cooking
minced garlic, for cooking

For The Sauce:
6oz 0% plain greek yogurt
6 tbsp creamy peanut butter
10 tbsp rice vinegar
2 tbsp ground ginger
1tbsp maple syrup
1/2 tsp cayenne powder
1 heaping spoonful minced garlic

In a wok or large skillet, heat a small amount of olive oil over medium heat. Add the zuccini, and toss with a splash of soy sauce, a spoonful of minced garlic, and just a drop or two of hot sauce. When the zuccini is just barely tender, add the cabbage and carrot and heat for another minute or two, or until the zuccini is cooked and the cabbage and carrot are just soft. Set aside. Fill a large pot halfway with water and bring to a boil. While the water is heating, combine all the sauce ingredients in a bowl and whisk until smooth. Once the water is boiling, add the udon noodles and cook until chewy. Scoop a bed of the vegetables onto a plate, pour a small amount of sauce over them, then top with noodles and more sauce. Tear cilantro over the whole thing, and if you have any, sprinkle some black sesame seeds on top.


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