1 tbs sesame oil
1 tsp ground ginger
1 spring onion or green garlic, diced
2 garlic cloves, diced
1 cup broccoli florets
2 bok choy, cut into 1 inch squares (approx. 4 cups)
1 cup shelled edamame, defrosted
1 package of udon noodles
1/4 cup chopped cashews
Heat the oil in a wok or large skillet. Saute the onion and garlic for 3-5 minutes on low. Increase heat to medium and add in the ginger, broccoli florets and bok choy and edamame. Cook for 5 minutes or until the bok choy wilts, stirring frequently.
Cook the noodles according to the package and while the noodles are cooking prepare the sauce.
For the Sauce
1 cup coconut milk
1/4 cup peanut natural peanut butter
1 tbs red curry paste or sczechuan chili paste
1/4 cup cilantro
Place all ingredients in a food processor and pulse until mixed well.
Pour the sauce into the wok and mix well. Serve the peanut veggie mixture on a bed of udon noodles, top with chopped cashews and serve.