The Garden of Immortal Peaches

Ingredients:

• 2/3 cup chicken broth
• 2 tablespoons grated fresh ginger root (using a Microplane fine grater)
  
• 3 cloves grated garlic
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 1 teaspoon chili sauce
  
• 8 ounces Udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
  

Directions:

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Whisk over medium heat until honey, peanut butter, and chicken broth melts and combines, and is heated through.
   
3. Add cooked noodles and toss to coat. Garnish with green onions and peanuts.

I served some marinated pork chops on top of the noodles. The marinade is from allrecipes.com, and goes like this:

• 1 cup white sugar
• 1 cup soy sauce
• 1 cup water
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 tablespoon lemon juice (optional)
• 4 teaspoons hot chile paste (optional)

1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

The boyfriend thought it was awesome =)