Thai Noodles with Blueberries & Peanuts

Share Recipe

Print
Prep Time5 min
Serves2

Blueberries add antioxidants and bursts of flavor to this Thai Noodles with Blueberries & Peanuts recipe. Peanuts add an element of texture this thai-inspired noodle dish filled with shredded carrots, udon noodles and mushrooms.

Thai Noodles with Blueberries & Peanuts

INGREDIENTS

    For the peanut sauce:

  • 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
  • For the filling:

  • 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

DIRECTIONS

      • 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!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!