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Udon Noodles in Peanut Sauce with Peppers & Eggplant ??
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Creamy, a little bit spicy, totally satisfying. Sharing another quick noodle recipe today that I will be enjoying this week, probably with roasted veggies or salad, and tofu or some beans added if the mood strikes ????
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3/4 package udon noodles, cooked, drained and rinsed
3 cups diced eggplant
2 bell peppers chopped in bite-sized chunks
2 cloves garlic minced
Sauce (whisk together):
1/4 cup peanut butter
1 T rice vinegar
3 T coconut milk (can sub water)
2 T water
1 T maple syrup
2 to 3 tsp sambal (spicy)
2 tsp soy sauce
1 tsp ginger paste
Garnish with fresh cilantro, roughly chopped roasted peanuts and chili flakes
In large pan, add bit of oil and eggplant. Saute until eggplant is beginning to caramelize, around 5 to 7 min, stir often. Add bell peppers and cook another 3 to 5 min until crisp tender. Add garlic, cook another minute. Add noodles and sauce. Stir to combine. Top with garnishes. ??
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