Peanut Udon Noodles with Sautéed Red Cabbage

I am always looking for new, interesting and healthy side dishes or meals to make for Shabbat or the weekday. A lot of my blogging inspiration comes from whatever is in my fridge or pantry. I technically have a Chopped competition with myself every time I come up with a new blog post.

I recently bought these huge containers of natural peanut butter from Costco. They are my new favorite peanut butter because they simply contain peanut and salt. They also stay super creamy, whereas most natural peanut butters tend to harden and ends up more like a chunky and dry mess.

I love peanut noodles, but most recipes are not healthy. By using the natural peanut butter I have more control on the additional sweeteners and sugars I choose to add. You can either serve this is a side dish or throw in salmon or chicken to make a complete meal! Either way, this recipe is sure to please the palate and your waistline!

Peanut Udon Noodles with Sautéed Red Cabbage

Makes About 4-6 Servings

9.5 oz. Udon Noodles

2 C. Shredded Red Cabbage

2 Tbs. Olive Oil

½ C. Natural Peanut Butter (peanuts and salt)

¼ C. Reduced Sodium Soy Sauce/Tamari

1/3 C. Rice Vinegar

¼ C. Honey

2 Tbs. Sesame Oil

1 tsp. Ginger, minced

2 tsp. Garlic, minced

5 Scallions, cut on bias

½ C. Carrots, grated

1 Tbs. Sesame Seeds, garnish

3 Radishes, thinly sliced, garnish

Make the udon noodles according the package directions. Rinse and put to the side in a big bowl. Saute the red cabbage in the oil for about 10 minutes just until the cabbage starts to wilt. In a small bowl combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger and garlic. Combine the noodles, red cabbage, scallions and carrots. Add the peanut dressing and mix until thoroughly combined.

Serve room temperature or cold in a big serving bowl or individual bowls and garnish with sesame seeds and radish slices.