Peanut Butter Stir-Fried Udon

20260213, #BreakfastDiary 1643, 1°C/sunny The long green stalks that grow up from an onion can be eaten just like green onions or scallions. They have a strong pungent taste though, so trim them and soak in water before use. Energy boost from nutty peanut butter and spicy chili oil! 637kcal, Peanut Butter Stir-Fried Udon.

1 serving udon noodles, (toppings) 1 egg, a little green onion, sesame seeds, black sesame seeds, (sauce) 2T peanut butter, 1T soy sauce, 1T red wine vinegar, 1T maple syrup, 1T chili oil, 1T sesame oil, 2T warm water

1. Bring water to a boil in a pot and cook the udon noodles. 2. Pour water into a bowl, crack in an egg, poke a hole in the yolk, then microwave for 1 minute. A somewhat clumsy poached egg is complete. 3. Heat olive oil in a pan and sauté minced garlic. 4. Mix together 2T peanut butter, 1T soy sauce, 1T red wine vinegar, 1T maple syrup, 1T chili oil, 1T sesame oil, and 2T warm water until smooth. 5. Add the udon to step 3 and mix well. Check the consistency and add about 1/2 cup more water if needed. 6. Plate the udon and top with the clumsy poached egg from step 2, and (diagonally sliced green onion would be nice, but I didn't have any, so) onion stalks, sesame seeds, and black sesame seeds.