Cilantro Peanut Udon Noodles

Ingredients

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.