Udon Noodles with Edamame and West African Peanut Sauce
6 to 8 servings
PREP TIME
15 minutes
COOKING TIME
1 hour
TOTAL TIME
1 hour 15 minutes
1 tablespoon olive oil
1 cup julienned carrot
½ cup thinly sliced onion
2 cups Mother Africa Peanut Sauce, warmed
kosher salt for pasta water
1 pound udon noodles
1 cup shelled edamame, boiled in salted water for 5 minutes
½ cup cilantro leaves
½ cup Thai basil leaves
In Brazil, there is an African population and a Japanese population that live really close together, and both grew up on udon. West African peanut sauce is the mother sauce: peanut butter, tomato paste, tomatoes, French mirepoix, and our special mirepoix. In the end it’s like a pad thai with more frequent flyer mileage in its account.
There’s nothing like eating noodles and pasta when the sauce is really right. West African peanut sauce provides the perfect creamy coating for the Japanese udon noodles.
Heat the oil in a wok over medium heat. Stir fry the carrot and the onion for 1 minute. Add the peanut sauce and stir to coat.
In an 8-quart pot, bring water to a boil, salt it, and cook the noodles according to the package directions. Drain and add the noodles directly to the peanut sauce mixture, tossing to coat. Plate the noodles and top with edamame, cilantro, and Thai basil leaves.