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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Peanut Udon Noodles with Kale, Edamame and Red Bell Pepper https://www.metro.ca/userfiles/image/recipes/nouilles-udon-arachides-chou-frise-edamame-poivron-rouge-10823.jpg PT15M PT10M PT25M
    Bring two medium pots of water to a boil over high heat.Remove kale leaves from stems and slice into 1/2" pièces.Thinly slice red pepper.Add sesame oil, tamari, sriracha (to taste - spicy), red pepper and edamame to a frying pan and cook for 2 minute over medium-high heat to soften the vegetables.Add peanut butter, stir to combine, and turn off heat.In one pot of water, drop in the kale for 15 seconds.Drain and add kale to the pan with the red pepper. Stir to coat.In the other pot of water, cook the noodles for 3-4 minutes over medium-high heat, stirring from time to time.Use tongs to add noodles straight from the water to the frying pan with the peanut sauce, to ensure some water is carried over and the peanut sauce dilutes a bit.Serve udon noodles in bowls, garnish with sesame seeds and chili flakes (to taste - spicy).Source: Missfresh.com
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    4 Tbsp. (60 mL) peanut butter 3 kale 1/2 cup (125 mL) edamame 1/2 tsp. (2 1/2 mL) crushed red pepper flakes 2 tsp. (10 mL) black and white sesame seeds 1 tsp. (5 mL) sesame oil 400 g Udon noodles 1/2 red bell pepper 4 tsp. (20 mL) Tamari sauce 1 tsp. (5 mL) Sriracha (red-hot) sauce
    Peanut Udon Noodles with Kale, Edamame and Red Bell Pepper

    Peanut Udon Noodles with Kale, Edamame and Red Bell Pepper

    Rate this recipe
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    2
    servings
    0:15
    Preparation
    0:10
    COOKING
    0:25
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 4 Tbsp.
      (60 mL)
      peanut butter
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    • 3
      kale
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    • 1/2 cup
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    • 1/2 tsp.
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    • 2 tsp.
      (10 mL)
      black and white sesame seeds
    • 1 tsp.
      (5 mL)
      sesame oil
    • 400 g
      Udon noodles
    • 1/2
      red bell pepper
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    • 4 tsp.
      (20 mL)
      Tamari sauce
    • 1 tsp.
      (5 mL)
      Sriracha (red-hot) sauce
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    Imprimer ma sélection

    Preparation

    Bring two medium pots of water to a boil over high heat.

    Remove kale leaves from stems and slice into 1/2" pièces.

    Thinly slice red pepper.

    Add sesame oil, tamari, sriracha (to taste - spicy), red pepper and edamame to a frying pan and cook for 2 minute over medium-high heat to soften the vegetables.

    Add peanut butter, stir to combine, and turn off heat.

    In one pot of water, drop in the kale for 15 seconds.

    Drain and add kale to the pan with the red pepper. Stir to coat.

    In the other pot of water, cook the noodles for 3-4 minutes over medium-high heat, stirring from time to time.

    Use tongs to add noodles straight from the water to the frying pan with the peanut sauce, to ensure some water is carried over and the peanut sauce dilutes a bit.

    Serve udon noodles in bowls, garnish with sesame seeds and chili flakes (to taste - spicy).

    Source: Missfresh.com

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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