Add canola oil and garlic, ginger, red pepper and pineapple. Sauté until red peppers are tender.
For the sauce place peanut butter, water, sugar, soy sauce, garlic, ginger and onion in a pan. Bring it to a boil and keep stirring.
Turn the heat down to a simmer and stir occasionally. Simmer for 10 minutes.
Add salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 cup peanut sauce to ingredients.
Ohana Stir-Fry Noodles
Ingredients:
1 tablespoon canola oil
1 teaspoon of each, puréed: garlic and ginger
1/4 cup of each, julienned: red pepper and pineapple
2 cups cooked udon noodles
Salt and pepper to taste
1 teaspoon chopped roasted peanuts
Peanut Sauce
2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts
Directions
1. For the sauce place all the ingredients in a pan. Bring it to a boil and keep stirring. Turn the heat down to a simmer and stir occasionally. Simmer for 10 minutes. Remove from heat and pour into a blender. Pulse until everything turns smooth.
2. For the noodles heat the canola oil in a wok or a big frying pan. Add the garlic, ginger, red pepper and pineapple. Sauté until red peppers are tender but firm. Add salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 cup peanut sauce to ingredients. Finish with nuts.
*Sidenote: I want to add that you do boil the noodles in water as part of this so they are cooked and ready to go into your wok/frying pan. I do not use a blender to puree the sauce because I diced everything so finely and I admit I hate to clean a blender as an extra step! You can choose to garnish with nuts if you like, but our family does not.
