Peanut Sauce Udon Noodles Recipes

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UDON PEANUT BUTTER NOODLES



Udon Peanut Butter Noodles image

Udon noodles with a spicy Peanut sauce.

Provided by Mojito Mama

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 13

1 (9 ounce) package dried udon noodles
½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons chili oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
¼ cup green onions, chopped
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

Steps:

  • Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
  • While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

Nutrition Facts : Calories 421.5 calories, Carbohydrate 34.3 g, Cholesterol 83.1 mg, Fat 15.9 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 3.4 g, Sodium 875 mg, Sugar 6.4 g

VEGETARIAN UDON NOODLES WITH PEANUT SAUCE



Vegetarian Udon Noodles with Peanut Sauce image

A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu.

Provided by Elaine A.

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

8 ounces Japanese udon noodles
1 (16 ounce) package firm tofu, drained
1 ½ cups shredded cabbage, or more to taste
1 cup shredded carrot
1 small sweet red pepper, seeded and cut into thin strips
2 scallions, or more to taste, thinly sliced
½ cup vegetable broth
6 tablespoons natural peanut butter
2 tablespoons brown sugar
2 tablespoons soy sauce, or more to taste
1 tablespoon rice vinegar
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and minced
¼ teaspoon cayenne pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
  • Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
  • Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
  • Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.8 g, Fat 18.4 g, Fiber 4.4 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 944.8 mg, Sugar 12.8 g

PEANUT SAUCE UDON NOODLES



Peanut Sauce Udon Noodles image

Peanut Sauce Udon Noodles

Provided by Veganbell

Categories     Lunch

Time 20m

Number Of Ingredients 20

3.5 oz udon noodles ((100 gm.))
3 cups water
Salt
3 tablespoons peanut butter ((smooth or crunchy))
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon maple syrup
1/2 teaspoon red chili flakes
Salt
Pepper
1 tablespoon olive oil
4 cloves garlic (chopped)
1 inch ginger (chopped)
1 cup shiitake mushrooms (sliced)
1 cup broccoli florets
2 tablespoons water
1/2 cup carrot (julienned)
1/4 cup green onions (chopped)
Sesame seeds (to garnish)

Steps:

  • Heat water in a large saucepan. Add salt. Once it starts to boil, add noodles. Give it a quick stir and boil for 9-12 minutes (or as instructed in the packaging).
  • Once it's boiled, turn off the heat and drain. Drizzle a bit of olive oil and gently mix using 2 forks. This prevents the noodles from sticking (and drying out) while we're preparing the rest of the ingredients.
  • In a mixing bowl, add all the peanut sauce ingredients. Stir and mix until smooth. If you're using crunchy peanut butter (like I have) you might have to stir it vigorously. Set aside.
  • Set a saute pan over medium heat. Add oil.
  • Once it's hot, add ginger + garlic and stir-saute until golden, around 1-2 minutes.
  • Add mushroom + broccoli and stir-saute for 1-2 minutes. Pour in 2 tablespoons of water. Cover the pan and let it cook for 2-3 minutes.
  • Add the boiled noodles + carrots + peanut sauce. Gently fold and mix until the noodles are completely coated with the sauce.
  • Garnish with green onions and sesame seeds. Serve hot or cold.

Nutrition Facts : Calories 499 kcal, Carbohydrate 64 g, Protein 20 g, Fat 21 g, SaturatedFat 4 g, Sodium 1791 mg, Fiber 10 g, Sugar 19 g, ServingSize 1 serving

UDON NOODLES WITH ASIAN VEGETABLES AND PEANUT SAUCE



Udon Noodles With Asian Vegetables and Peanut Sauce image

This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer.

Provided by lazyme

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

6 tablespoons water
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons fresh ginger, minced
1 1/2 teaspoons sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chili paste with garlic (optional)
2 garlic cloves, minced
8 ounces udon noodles, uncooked
4 cups bok choy, sliced
2 cups snow peas, halved crosswise
1 cup carrot, shredded

Steps:

  • Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
  • Bring to a boil; cook 1 minute, stirring constantly.
  • Set aside.
  • Cook noodles in boiling water 8 minutes.
  • Drain well.
  • Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.

Nutrition Facts : Calories 389.1, Fat 10.6, SaturatedFat 2, Sodium 1695.5, Carbohydrate 61.4, Fiber 6.3, Sugar 12.3, Protein 14.2

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