½ cup powdered peanut butter (brand example: PB2, found in peanut butter aisle)
2 tsp soy sauce
2 T rice wine vinegar
½ tsp toasted sesame oil
½ tsp kosher salt
1 tsp sriracha
4 T water
4 tsp finely chopped cilantro
2 bundles of round udon noodles
1 cup California Giant blueberries, quartered
1 cup shredded carrots (just grab the bagged kind, or can thinly slice yourself)
1 cup roasted and salted peanuts, loosely chopped
2 T black sesame seeds
Bring salted water to a boil (should taste like the ocean)
Add udon noodles and cook according to directions, approx 7 min or until slightly tender
While noodles are cooking, whisk together all ingredients for the sauce until smooth and no clumps, set aside. *If you like it spicy, can add more sriracha!
Strain noodles and run under cold water until completely cool. Strain excess water off well so not watery.
Toss noodles with filling ingredients and then finish with a pinch of extra cilantro, peanuts, and sesame seeds
Serve immediately or reserve in the refrigerator for your next meal!
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