Ingredients

makes 5 servings

　　1 package (10 1/2 ounces) dried udon noodles

　　1 baby bok choy

　　1/4 cup smooth peanut butter

　　5 tablespoons toasted sesame oil

　　3 tablespoons soy sauce

　　1/4 cup rice wine vinegar (not seasoned)

　　1 large garlic clove, minced

　　2 teaspoons sugar

　　1/2 teaspoon crushed red pepper flakes

　　Sesame seeds, for garnish

　　

Step 1

Bring a large pot of water to a boil; cook the noodles according to package directions. Drain; let cool completely.

　　

Step 2

Bring 3 cups water to a boil in a medium saucepan; boil the bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.

　　

Step 3

Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red pepper flakes. Put the sauce, noodles, and bok choy into a bowl; toss well. Sprinkle with seeds. Refrigerate in an airtight container until ready to serve, up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.