Udon Noodles with Peanut Sauce

Ingredients:
2 (7.22 ounce) packages udon noodles
1/4 cup reduced-fat creamy peanut butter
2 tbsp brown sugar, packed
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1 1/2 tsp grated fresh ginger
1 1/2 tsp sesame oil
1/2 tsp cornstarch
1/2 tsp chili garlic sauce
2 cloves garlic, minced
1 cup cooked broccoli florets (I usually steam them for 3-4 minutes)
1 cup shredded carrot
1 cup baby spinach

Directions:
In a large pot of boiling water, cook udon noodles according to package directions, about four minutes; drain well.

Heat a saucepan over medium heat. Add 1/4 cups plus 2 tbsp water, peanut butter, brown sugar, soy sauce, rice vinegar, ginger, sesame oil, cornstarch, chili garlic sauce and garlic.

Bring to a boil; cook, stirring constantly, about 1 minute.

Reduce heat to low; add the Udon noodles, broccoli and carrots and stir to coat, about 1 minute.

Remove from heat; add the spinach and gently toss to combine until the spinach has wilted, about 1 minute.

Serve immediately.

NOTES:

• I don't always add spinach, but it's a good addition when I do.
• The chili garlic sauce doesn't add much taste, but does add spice.
• You can usually find Udon Noodles in the Asian section, but if not, you can use whole wheat spaghetti noodles and this still tastes pretty good.
• I don't always use fresh ginger. I often use the powder.