Ingredients

• 1/2 cup (or more) canned chicken broth
• 1 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons balsamic vinegar
• 11/2 tablespoons chili-garlic sauce
• 5 garlic cloves, minced
• 1/4 cup chopped peanuts
• 12 ounces dried chow mein udon (Asian-style noodles)
• 2 tablespoon canola oil
• 4 large bok choy leaves
• 1 red bell pepper, halved lengthwise
• 1 large carrot, peeled
• 1 bunch green onions
• 2 tablespoons toasted sesame seeds

Instructions

1. Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to the bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4 to 5 - inch lengths. Transfer noodles to very large bowl. Toss with oil to coat. Chiffonade bok choy, julienne carrots and slice onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.) Add vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with peanuts and sesame seeds.