Serves 6

Sauce:
1 Cup Vegetable Broth (may need more to thin)
1 Cup chunky Peanut Butter
1/3 Cup Soy Sauce
2 Tbs. Balsamic Vinegar
1-11/2 Tbs. Chili-Garlic Sauce or Sambal Oelek
5 Cloves Garlic, minced

METHOD:
Mix all ingredients well in a small, non-reactive bowl. Sauce will be thick.

Salad:
12 oz. Dried Chow Mein Udon Noodles
1 Tbs. Canola oil
8 large Bok Choy Leaves
2 Red Bell Peppers
2 large Carrots, peeled
1 bunch Green Onions
2 Cups Napa Cabbage, shredded
2 Tbs. Toasted Sesame Seeds

METHOD:
Cook Noodles in a large pot of boiling, salted water for about 6 minutes. They should be tender but firm to the bite. Drain and rinse noodles under cold water. Cool and cut into 4”-5” lengths. Transfer to a large bowl and toss with oil to coat.

Cut bok choy, red bell pepper, carrot and green onions into matchsticks. Add vegetable matchsticks and shredded cabbage to noodles. Thin peanut sauce, if desired, with additional broth. Dress salad with enough peanut sauce to coat. Garnish with sesame seeds.