1 tablespoon canola oil
1 teaspoon of each, puréed: garlic and ginger
1/4 cup of each, julienned: red pepper and pineapple
2 cups cooked udon noodles
Salt and pepper to taste
1 teaspoon chopped roasted peanuts
2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts
1. For the sauce place all the ingredients in a pan. Bring it to a boil and keep stirring. Turn the heat down to a simmer and stir occasionally. Simmer for 10 minutes. Remove from heat and pour into a blender. Pulse until everything turns smooth.
2. For the noodles heat the canola oil in a wok or a big frying pan. Add the garlic, ginger, red pepper and pineapple. Sauté until red peppers are tender but firm. Add salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 cup peanut sauce to ingredients. Finish with nuts.