Served warm or cold, peanut udon noodles with grilled vegetables are a great make-ahead dish. They are topped with peanuts and cilantro.
From kindergarten through adulthood, I always had the same thing for lunch, a peanut butter and jelly sandwich with a side of carrot sticks.
I am a creature of habit, so I find all that repetition comforting.
Peanut butter is one of my dessert island foods that I absolutely can’t live without it.
Every afternoon I have a spoonful of peanut butter for a snack.
One day I got tired of my usual PBJ lunch, even though it is the easiest thing to pack ahead of time and to eat at my desk.
Most days I am too busy for much else. I still have a PBJ every so often when I haven’t gotten my act together.
The night before I attempt to whip up a burrito bowl or something more interesting. That doesn’t always happen.
I think I love peanut butter and jelly sandwiches so much because they count as the main part of a meal while satisfying my sweet tooth.
So they are like lunch and dessert in one.
Peanut butter can skew more to the savory side. Too often I forget that.
To start, I whisked peanut butter into a small bowl of shallots, ginger, garlic, rice vinegar and oil to make a dressing for peanut udon noodles with grilled vegetables.
Next, I cooked the noodles to get that out of the way. Then I moved on to preheating the grill.
I grilled a mix of vegetables including corn, squash, zucchini and peppers.
Whenever I grill veggies, I always have some leftovers.
You could definitely grill them in advance or use whatever grilled or roasted vegetables you have on-hand. Then just mix them with the noodles and the vinaigrette.
Finally , I tossed in lots of chopped cilantro and salted roasted peanuts.
You can eat this warm, at room temperature or cold. It definitely can be made the night before and saved for lunch.
PrintServed warm or cold, peanut udon noodles with grilled vegetables are a great make-ahead dish. They are topped with peanuts and cilantro.
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