Creamy Peanut Sesame Udon Bowl

As much as I love creating a delicious dish from scratch, nothing gives me more pleasure than giving new life to leftovers.  I love the fact that I’ve saved them from an unnecessary compost bin fate and I love that bits of this and that can be reimagined and transformed into entirely new dishes.  In fact, it’s made me rethink the concept of leftovers because what does it mean if you intentionally make too many roasted carrots and garlicky beans just so that you’ll have leftovers to turn into this?

I used udon because I found a brick lying in the depths of my freezer. I wanted to use tahini but I couldn’t find it (I searched the whole house and I still don’t know what I did with it) so I used peanut butter instead.  I also wanted to use soy sauce and honey but I ran out of honey so I used oyster sauce instead.  I used chili flakes but you can use any hot sauce or XO sauce or any other kind of chili sauce.  These ingredients are all quite interchangeable so feel free to adjust quantities and use substitutes (e.g. maple syrup and soy instead of honey and soy) to your preference.

If you’re into noodle and grain bowls like I am, this is a great versatile goes-with-everything sauce. The list is endless for what other odds and ends you can top your bowl with but whatever you do, don’t forget the egg!  I like to boil mine for 5 minutes but that’s just because poaching scares me.


Creamy Peanut Sesame Udon

What you need:
2 T peanut butter
2 T sesame oil
3 T water
2 T oyster sauce
chili flakes
sesame seeds, toasted
1 brick of udon, or any other noodle of your choice

What to do:
1. Boil your noodles. Drain.

2. Mix all ingredients together except for the sesame seeds. Add more water if you need to loosen it.  Taste and adjust sweetness, saltiness, and heat accordingly.  Pour mixture over noodles.

3. Sprinkle sesame seeds.

4. Optional: Top with leftover veggies and meats to create a heartier meal, and don’t forget to add an egg!

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