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?)
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.
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.
Recipe
Ingredients
- 8 oz dried udon noodles
- 4 oz snow peas strings removed
- ½ 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
- ¼ cup chopped roasted peanuts
Instructions
- Cook udon noodles according to package directions. One minute before cooking time ends, add snow peas to pot. Drain and set aside.
- 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.)
- Add noodles and snow peas back to pot. Stir in peanut sauce. Serve topped with roasted peanuts and additional sriracha, if desired.
Robin (Masshole Mommy) says
This sounds so good. I love snow peas and I bet they are a really nice addition to this dish.
Shelly says
I love the tips you gave! I had know idea it's better to store natural peanut butter upside down Thanks!
Lisa @ Greek Vegetarian says
BRILLIANT idea for the peanut butter. You could probably do the same for tahini as well!
Kiersten says
Yes, you can! 🙂
Anele @ Success Along the Weigh says
Well look at you all full of awesome tips to start the week!
Alison @ Ingredients, Inc. says
Looks amazing! worth a try
shelly (cookies and cups) says
I love peanut noodles!!
And btw, moist is the ugliest word.. but I'll give you protuberance as a close second 😉
Kiersten says
And then goiter gets an honorable mention.
Cassie | Bake Your Day says
This is my kind of dish, Kiersten, love it. I love your tip on storing natural PB upside down!
Jenn @therebelchick says
This looks so good! Thanks for the tip about using the edge of a spoon to peel ginger. I have always hated peeling them!
Kristina says
one of the most valuable things I learned in my Vegan Fusion class was peeling ginger with a spoon. I use ginger every day, and this is the easiest method! I store my pb upside down too - because that exact scenario you described? ALWAYS happens 😉
I LOVE peanut noodles - I make them so often I rarely follow a recipe - just kinda throw things in... these sound fantastic!
Kiersten says
Yeah, I used to peel it with a paring knife, which is definitely not ideal. My husband would always cringe watching me do it because he was sure I'd end up slicing through a finger. 🙂
Caitlin says
Dinner tonight: Check!!
I wonder how the noodle dish would taste with some coconut milk.
The peanut butter thing drives us nuts and we refuse to waste food, so we sit here eating pb that's hard as cement. Turning the jar upside down is genius!
Kiersten says
You can actually use coconut milk instead of water to thin out the sauce! I've made peanut sauce like that many times in the past and it is fabulous. 🙂
Rachel @ Following In My Shoes says
This sounds SO good. I have everything but the Udon Noodles ... looks like a cheap meal to add to this week's meal plan! Thanks, Kiersten.
Oh -- do you pair any other dishes with it?
Kiersten says
A cucumber salad (the kind with the rice vinegar dressing), or really just any salad at all, would be a good side for this. 🙂
Virginia @thatbaldchick says
Oh wow, that looks so yummy!
Holly says
Great tips-- I've used a spoon for ginger and needed the reminder about how well it works. Haven't tried the upside down peanut butter but will give it a try. makes perfect sense!
a farmer in the dell says
Thank You So much for the peanut butter tip lady! I am not sure why I haven't thought of doing this yet, but it is genius! And these peanut udon noodles sound fabulous!
JulieD says
I LOVE udon noodles and this!!! Great photographs, Kiersten!!
Averie @ Averie Cooks says
Peanut sauce and peanut noodles..can do no wrong! I love peanut sauce on...everything!
Rachel @ Bakerita says
Yum - these sound delicious. I love peanut noodles! So good, and thanks for the great tips!
Kelly @ Texas Type A Mom says
I think I could totally get my daughter on board with this. Anything peanut butter and she's into it. And that ginger peeling tip - genius! I have a huge piece of ginger at home and I'm terrible at wasting the ginger when peeling it.
Kiersten says
I think minus the red pepper flakes or sriracha, this is a really kid-friendly recipe. And you can use whatever veggies she will actually eat in place of the snow peas. 🙂
Alissa N says
Love this!! Peanut noodles are one of my favorites too, but I have never had them with udon!! I also really love the tips, I am totally going home and turning over all of my nut butter jars!! 🙂
Kiersten says
It really works! 😀
Maria Tadic says
This looks so good. I love dishes like this. I can't wait to try it - looks like a great lunch!
Diane {Created by Diane} says
these look yummy, I love peanut noodles and will have to give this great recipe a try!
Angie@Angie's Recipes says
Your udon looks droolworthy, Kiersten. Love the natural sweetness of snow peas. I know you always use the quality ingredients. So even a simple noodle soup could taste heavenly!
Liz @ A Nut in a Nutshell says
You sure are a smart cookie!
dixya @ food, pleasure, and health says
weirdddd but this is literally what I am eating as I m typing this post. Its such a delicious, quick and flexible recipe!! for a change- try substituting peanut butter with red curry paste - love that one too!
Kiersten says
That is so funny--it must be a peanut noodle kind of day! 🙂 I'll have to try it with red curry paste next time.
Sommer@ASpicyPerspective says
That looks likes the perfect lunch in my opinion! Love those crunchy peanuts!