Thai Udon Noodles
with Peanut Curry & Onion-Lime Crunch
We combine red curry paste and Thai peanut sauce for a quick and easy Thai-inspired curry sauce. Udon noodles are thick, wheat-based noodles popular in Japanese cuisine and are the perfect vehicle for this delicious sauce. A sprinkling of crispy onions, peanuts, cilantro, and lime zest really makes this dish "pop."
INGREDIENTS
- 1/4 cup crispy onions
- 1/4 cup peanuts
- 0.5 oz cilantro, leaves and tender stems chopped
- 1 lime, zested, half juiced and half cut into wedges (divided)
- 6 tbsp gluten-free Thai peanut sauce
- 1 tbsp red curry paste
- 14 oz udon noodles
- 1 shallot, peeled and thinly sliced
- 1 oz ginger, peeled and minced
- 6 oz baby bok choy, trimmed and cut into 2-inch pieces
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. Combine crispy onions, peanuts, cilantro, and lime zest in medium bowl. In separate medium bowl, stir together Thai peanut sauce, curry paste, lime juice, and ¼ cup water. (4-serving meal: ½ cup water)
Add noodles to boiling water and cook until al dente, 3 to 4 minutes. Drain noodles, rinse under cool water to stop cooking process, and set aside.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add shallot and ginger and cook until softened and beginning to brown, 1 to 2 minutes. Add bok choy and a pinch of salt and pepper and cook until crisp tender, 3 to 5 minutes. (4-serving meal: use 2 tbsp vegetable oil) (TIP: Crisp-tender means vegetables will still have some crunch.)
Add peanut curry sauce and cooked noodles to bok choy. Stir until well combined and warmed through. Divide Thai peanut curry udon noodles and ginger bok choy between bowls. Top with onion-lime crunch and serve with lime wedges. Tuck in!
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