Udon with Gingered Peanut Sauce

• 8-ounce package udon noodles
• 6 scallions, cut into thin diagonal slices
• 1 small cucumber, cut into thin matchsticks
• 2 tablespoons lightly toasted black and white sesame seeds
• 2 tablespoons fresh ginger juice
• 2 tablespoons peanut butter
• 1 1/2 tablespoons tahini
• 1/2 tablespoon toasted sesame oil
• 6 drops hot sesame oil
• 3 tablespoons shoyu
• 1 tablespoon maple syrup or rice syrup

1. Bring a large pot of water to a rolling boil.
2. Add the udon noodles and cook 10 minutes, or according to package directions.
3. Drain and rinse with cold water.
4. Combine all of the sauce ingredients in a small bowl.
5. Stir until well blended.
6. Place the cooled noodles in individual serving bowls.
7. Drizzle with the sauce, garnish with cucumbers and scallions, and sprinkle with sesame seeds.
8. Variations:
9. Top with chopped pickles or shredded nori.
10. For a sesame version, reverse the ratio of peanut butter and tahini.
11. Add julienned carrots or daikon radish.
12. Spice it up with 1 or 2 drops of extra-hot sesame oil or a sprinkle of cayenne pepper.

udon noodles, scallions, cucumber, black, ginger juice, peanut butter, tahini, sesame oil, sesame oil, shoyu, maple syrup

Taken from www.cookstr.com/recipes/udon-with-gingered-peanut-sauce (may not work)