Recipe of the Week


Prep Time: 15 Minutes
Yields: 4 Servings

This recipe was given to me by Isabel and Samuel Breaux of Baton Rouge for the Stirrin’ It Up: Kids Edition 2009. This is a great example of growing knowledge young children are attaining through food television and travel. A Cajun boy and girl cooking Asian…who would have thought!!

½ cup peanut butter
1 pound Udon noodles
¼ cup canola oil
2 tbsps plus 2 tsps pure maple syrup
2 tbsps tamari soy sauce
2 tbsps toasted sesame oil
2 tbsps brown rice vinegar
1½ tbsps freshly squeezed lime juice
½ tsp finely grated ginger
2 large scallions, thinly sliced
2 tbsps finely chopped cilantro
2 tsps black sesame seeds
       OR finely chopped roasted peanuts

In bowl of a food processor, combine peanut butter, canola oil, maple syrup, tamari, sesame oil, vinegar, lime juice and ginger. Using the metal blade, process until smooth and creamy, about 2 minutes. Set aside. In a pot, bring 5 quarts water to a rolling boil. Stir noodles into water and cook until pasta is tender but not soft, 8–10 minutes. Transfer to a colander, rinse under cold water and drain thoroughly. Transfer noodles to a large mixing bowl, drizzle with prepared sauce and gently toss to coat well. Twirl noodles into bowls and garnish with scallions, cilantro and sesame seeds. Serve at room temperature or chilled.

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