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Peanut Udon Noodles with Snow Peas

Peanut Udon Noodles with Snow Peas Recipe

Peanut Udon Noodles with Snow Peas
Peanut Udon Noodles are one of my favorite lunches, although I really don’t make them as often as I should. You can eat them warm or cold; you can load them up with any veggies you happen to have on hand. (I made this version with snow peas, but I’ve also used red peppers, green onions, zucchini, and cucumbers.) I’ve tried a lot of peanut noodle recipes in my day, but this is the best by far. What else is there to say about peanut noodles? Well, not much, so instead, here are some random tips that will come in handy when you make this recipe. (And you are making this recipe, right?)

Store Natural Peanut Butter Upside Down
Does this happen to you? You buy the fancy natural peanut butter, you open it up, and there’s about a half inch of oil on top. You try to stir it all together and get oil all over your hands and counter and despite your best efforts, the peanut butter is still dry and rock hard by the time you get to the bottom of the jar. Solution: before you open your jars of peanut butter, store them upside down. That way, the oil will float to the bottom. When you’re ready to use it and turn it right side up, it’s much easier to stir without that layer of oil on top.

Peel Ginger Root with a Spoon
Ginger is a pain to peel. It’s too small for a regular peeler and using a paring knife is tough without cutting off all the little branches and knobby little protuberances. (Can we nominate “protuberance” as one of the ugliest words in the English language?) Solution: use a spoon. Yes, you can peel ginger with a spoon! Just scrape the skin right off with the edge.


Peanut Udon Noodles with Snow Peas

Peanut Udon Noodles with Snow Peas Recipe

These flavorful Peanut Udon Noodles can be served hot or cold, so they make a great lunch. Add more red pepper flakes or sriracha if you prefer your noodles spicy!

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings


  • 8 oz dried udon noodles
  • 4 oz snow peas, strings removed
  • 1/2 cup natural peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tsp brown sugar (optional)
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • pinch of red pepper flakes or sriracha to taste (optional)
  • 2–4 tbsp water
  • 1/4 cup chopped roasted peanuts


  1. Cook udon noodles according to package directions. One minute before cooking time ends, add snow peas to pot. Drain and set aside.
  2. While noodles are cooking, whisk together peanut butter, rice vinegar, soy sauce, sesame oil, brown sugar, ginger, garlic, and red pepper flakes or sriracha (if using). Whisk in water 1 tablespoon at a time until sauce is smooth but still flavorful. (Different peanut butter brands will produce different consistencies of sauce, so it’s hard to be exact about the amount of water needed. The sauce will thin out a little bit once added to the noodles, so don’t add too much water or the end result will be bland.)
  3. Add noodles and snow peas back to pot. Stir in peanut sauce. Serve topped with roasted peanuts and additional sriracha, if desired.

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  • Reply
    Paula - bell'alimento
    March 11, 2013 at 4:18 pm

    I am not particularly a fan of peanut butter (gasp I know) BUT I do love it this way! Pass me a pair of chopsticks please.

  • Reply
    March 12, 2013 at 12:10 am

    I am making this right now and it smells wonderful! I love your blog and all the great recipes! I have tried several already and they are all top notch!

    • Reply
      March 13, 2013 at 3:30 pm

      Thank you for your comment! 🙂 I hope this recipe turned out as good as the others!

  • Reply
    March 22, 2013 at 12:00 am

    I have always been a fan of peanut noodles. I am excited to try this recipe!

  • Reply
    March 24, 2013 at 10:49 am

    Good tip about the natural peanut butter! I have some discounted pb from the import store I need to use fast and this sounds really good.

  • Reply
    Brenda Williams
    March 30, 2013 at 9:57 am

    Such great tips. I didn’t know about turning the peanut butter upside down. Recipe sounds really good.

  • Reply
    April 19, 2013 at 3:58 pm

    Delicious! I used organic mung bean fettuchini noodles from Earth Fare, and they worked amazing! The noodles had 20 grams of protein per serving which made this meal even more protein packed!

    • Reply
      April 22, 2013 at 11:09 am

      Ooh, I’ve never seen those noodles before! I’m going to have to look for them next time I’m at Earth Fare.

  • Reply
    May 26, 2013 at 11:36 am

    Have you tried this with almond butter? I ask because I have a jar and have no idea what to do with it because it turns out almond butter is gross…(purchased during an ill-advised cleanse where I was supposed to go paleo…which can be awesome food, but I spent the entire time focusing on what I couldn’t eat and pretty convinced I was starving. Poor planning on my part).

    • Reply
      May 26, 2013 at 8:11 pm

      HA! Well no, I haven’t tried this particular sauce with almond butter, but I do know that almond butter can be used in just about any peanut sauce recipe. 🙂 Now that said, you might still dislike it because it’s made with almond butter…

      • Reply
        May 26, 2013 at 8:20 pm

        It wasn’t a total loss; celery sticks with almond butter and chopped dates turns out to be pretty tasty. And possibly the only thing that kept me from murder. I get stabby when I can’t eat carbs…or sugar…

        • Reply
          May 26, 2013 at 9:29 pm

          Oh yes, me too. I can cut down on carbs and sugar, but cut them out altogether? No. Bad things would happen.

  • Reply
    February 6, 2014 at 2:51 pm

    What type of noodle could I use instead of udon noodles?

    • Reply
      Kiersten Frase
      February 6, 2014 at 8:13 pm

      Rice noodles, soba, and lo mein would work too. I’ve even seen peanut noodles made with whole wheat spaghetti!

    • Reply
      Garden Goddess
      March 19, 2020 at 11:00 am

      I used spaghetti noodles last night, but I usually use linguine. I’ve also used rice noodles, both the flat ones and the thin round ones; they all work great!

  • Reply
    November 20, 2014 at 5:35 am

    Just lovely. Used soba noodles and stir fired with julienned carrot, spring onions, bit of fresh chilli. The sauce is wonderful, although I didn’t (and wouldn’t) add sugar. Quick and sooo tasty, will become a staple.

  • Reply
    May 8, 2015 at 1:00 pm

    Thanks for this recipe! I added carrots and an egg in the stir fry pan. Topped it with some mint. Delicious and healthy.

  • Reply
    May 30, 2015 at 3:18 am

    i made this last night – my boyfriend and i loved it! so delish. will def be making next time i have guests…

  • Reply
    Kavya sharma
    December 29, 2017 at 6:04 am

    Used soba noodles Looking so yummy. I love noodles. Thanks for sharing this amazing Recipe.

  • Reply
    February 16, 2018 at 11:53 am

    Soba noodles are great, too!

  • Reply
    April 2, 2018 at 5:03 am

    than you for providing dishes

  • Reply
    April 6, 2018 at 5:27 am

    nice one

  • Reply
    Garden Goddess
    March 19, 2020 at 11:10 am

    Ha! I had this for dinner last night along with a colorful broccoli stir fry. You all might consider adding some sliced scallion, diced red & yellow bell pepper, chopped cilantro, minced long red hot pepper and grated carrot to up the nutrition quotient for this recipe (it makes it more tasty and beautiful too!). Cheers

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