Vegetarian Asian Noodles with Peanut Sauce

Simple 1-2-3 One Dish, p. 124

½ package (about 9 ounces) uncooked udon noodles or 4 ounces uncooked whole wheat spaghetti

1 tablespoon vegetable oil

2 cups snow peas, cut diagonally into bite-size pieces

1 cup shredded carrots

¼ cup hot water

¼ cup peanut butter

¼ cup chopped green onions

2 to 4 tablespoons hot chili sauce with garlic

1 tablespoon soy sauce

¼ cup dry roasted peanuts

Chop chop chop!

Cook noodles according to package directions. Drain; keep warm.

Noooooodles!

Heat oil in large skillet over medium-high heat. Add snow peas and carrots; stir-fry 2 minutes. Remove from heat.

Add water, peanut butter, green onion, chili sauce and soy sauce to skillet; mix well. 

I went the full monty with the Sriracha. Why wouldn't you, really?

And instantly there was that smell...

Stir in noodles; toss well to coat. Sprinkle with peanuts. 

A very exciting sight. 

Served up with the last of my Frozen Peach Daiquiri. 

My Rating: 5/5 "Loved. This. I went into it grumbling about how inauthentic it was and how it mixed different Asian cuisines without giving them credit. But you know what? It tastes damn good. There's a point at which inauthenticity doesn't matter as long as you enjoy what you're putting in your face."