Peanut Noodles
You can whip together Peanut Noodles that taste better than takeout, in only 15 minutes! It's made with pantry staples you likely have and never disappoints!
Servings: 4
Calories: 580kcal
Cost: 5
Equipment
Ingredients
Peanut Sauce:
- 1/2 cup creamy peanut butter*
- 1/4 cup low-sodium soy sauce , or tamari
- 3 Tablespoons rice vinegar
- 2 1/2 Tablespoons honey*
- 2 1/2 Tablespoons sesame oil
- 1 teaspoon freshly grated ginger
- 3 cloves garlic , minced
- 2 Tablespoons chili oil * for mild, or add more for extra heat
Garnishes:
- 2 green onions , chopped
- 2 Tablespoons dry roasted peanuts , chopped
- Sesame seeds , roasted
- 2-3 Tablespoons fresh cilantro , chopped
- 2-3 Tablespoons fresh basil leaves , chopped
- 2-3 Tablespoons fresh mint leaves , chopped
- Protein, if desired: like cooked chicken, shrimp or tofu
Instructions
- Cook noodles according to directions. Drain, reserving 1/2 cup of the pasta water.1 lb refrigerated pre-cooked Udon noodles*
- Combine sauce ingredients in a mixing bowl. Add hot pasta and toss to coat. Add a little reserved pasta water, to thin the sauce, if needed.1/2 cup creamy peanut butter*, 1/4 cup low-sodium soy sauce, 3 Tablespoons rice vinegar, 2 1/2 Tablespoons honey*, 2 1/2 Tablespoons sesame oil, 1 teaspoon freshly grated ginger, 3 cloves garlic, 2 Tablespoons chili oil
- Serve garnished with peanuts, sesame seeds, chopped green onion, and fresh herbs.2 green onions, 2 Tablespoons dry roasted peanuts, Sesame seeds, 2-3 Tablespoons fresh cilantro, 2-3 Tablespoons fresh basil leaves, 2-3 Tablespoons fresh mint leaves
Video
Notes
Yield: Makes about 4 cups.
Udon: I like to use the refrigerated fresh udon noodles that you heat and serve. They often come in smaller packages (for example, I buy two 7.5 oz packages, to make this recipe and serve 4). Discard seasoning package.
Chili Oil: Could substitute 2 Tablespoons of another hot sauce, like Sambal Oelek or chili paste.
Honey: Could substitute agave or granulated sugar.
Variations:
- Add Protein: Cooked shrimp, chicken, tofu, tempeh, edamame, or top with a fried egg (my favorite!)
- Add Veggies: Spiralized or shredded grated carrot and zucchini would add beautiful color and crunch.
- Nut Free: Substitute tahini for the peanut butter.
- Peanut Butter: Try almond butter, or use tahini for a nut-free option.
Nutrition
Calories: 580kcal | Carbohydrates: 53g | Protein: 17g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Sodium: 1294mg | Potassium: 323mg | Fiber: 5g | Sugar: 19g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Recipe Link
Recipe Video
