Ingredients

• ounce) package fresh udon noodles
• 1/2 pound green beans, trimmed and cut into 2-inch pieces, or 1/2-1 pound broccoli florets
• 2 tablespoons toasted sesame oil
• 1/2 cup low-sodium soy sauce or tamari
• 1 to 2 teaspoons Sambal Oelek or garlic chili paste
• 2 teaspoons brown sugar (optional)
• ⅓ cup creamy peanut butter
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, grated
• 2 green onions finely chopped, plus more for serving
• 1/2 cup vegetable stock, chicken stock or water
• 1/4 cup finely chopped cilantro, plus more for serving
• Sesame seeds, for serving
• Crushed peanuts, for serving

Directions

1. Bring a large pot of salted water to a boil over high heat

2. Once boiling, add the noodles and beans or broccoli and cook for 3 minutes, or until the veggies are bright green and noodles float

3. Heat a large skillet over medium-high heat

4. Add the sesame oil, soy sauce, sambal oelek, brown sugar, peanut butter, ginger, garlic, and stock

5. Stir to combine and bring to a simmer

6. Once simmering, add the drained noodles and vegetables and cook, stirring often, until the sauce is absorbed, about 3 minutes

7. Add the green onions and cilantro and stir to combine

8. Transfer noodles to a large platter and top with green onions, cilantro, sesame seeds, and crushed peanuts to serve

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