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A perfect make-ahead lunch, these noodles -- made with a sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes -- can be prepared and refrigerated for up to week.

Source: Martha Stewart Living, September 2004



Cook's Notes

Udon are thick Japanese noodles.

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How would you rate this recipe?
  • Hartmankj
    23 JUN, 2016
    I made a variation, based on what I had on hand. My noodle packet was a bit bigger than called for, so I doubled the dressing and added a shredded chicken breast and a seeded, drained cucumber. When I made the dressing, I didn't double the oil and it came out perfect. I say halve the oil called for- sesame oil is really powerful.

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