Peanut Noodles

I love making peanut sauce, and I especially like to make it in the summer when locally grown fresh veggies are available. Here’s one example of a peanut noodle dish.

I had some shiitake and oyster mushrooms from Hazel Dell.

I sliced them and sauteed them in a little butter and peanut oil with 1/2 of a yellow onion and some scallions.

While the mushrooms cook, boil some water for your noodles. I used a package of udon noodles and prepared them according to the instructions on the package. Pay attention to the instructions because over or under-cooked noodles do not make a great dish.

When the noodles are done, rinse them in cold water and drain well. Then transfer them to a large bowl and add the mushrooms as well as some other veggies. I added sliced carrots and blanched broccoli florets.

Pour on as much peanut sauce as you like and mix well.

Get creative with some seasonal veggies and enjoy.