Then, I remembered the package of refrigerated udon noodles I picked up at the store this weekend. I decided I'd whip up a peanut sauce and stir fry the noodles with veggies.
That's how this dish was born. It was really good. Like I could eat this once a week and be happy, good.
Here's the recipe for the peanut sauce. It is really simple and I had all the ingredients on hand. Oh- and I added about a tablespoon of toasted sesame oil to the list- as well as subbing vegetable broth for the chicken. I only used the sauce recipe- I didn't follow the rest of it.
While the sauce festered on the stove, I thinly sliced half an onion, about 4 large cremini mushrooms and about a cup of sugar snap peas. I heated a non-stick skillet to medium high and put a couple of tablespoons of olive in. When it was piping hot, I threw all the veggies in. When they began to soften I opened the package of udon noodles and tossed them in as well. I stirred them around, then poured the sauce on. I let it cook for about 3 minutes, letting the noodles absorb as much of the sauce as possible. I served it with a garnish of julienned carrots, fresh cilantro and toasted peanuts.