Udon Noodles with Asian Vegetables and Peanut Sauce

Source:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223780

The combination of peanut butter (peanuts being a legume) and udon noodles provide complementary proteins in this quick-to-make entrée.

Ingredients:
6 tablespoons water
1/4 cup reduced-fat creamy peanut butter
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons dark sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (optional)
2 garlic cloves, minced
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
4 cups sliced bok choy
2 cups snow peas, halved crosswise
1 cup shredded carrot

Method:
Combine first 10 ingredients in a small saucepan;
stir with a whisk until blended. Bring to a boil;
cook 1 minute, stirring constantly. Set aside.
Cook noodles in boiling water 8 minutes. Drain well.
Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat.
Note: Chile paste with garlic can be found with other ethnic foods in the supermarket. It can be omitted if you perfer a not-so-hot sauce. If udon noodles are difficult to find, try an Asian market.

Yield:
4 servings (serving size: 2 cups)