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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 Recipe

Peanut Udon Noodles with Snow Peas

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
Servings: 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


  • 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.
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  • Reply
    Robin (Masshole Mommy)
    March 4, 2013 at 7:35 am

    This sounds so good. I love snow peas and I bet they are a really nice addition to this dish.

  • Reply
    March 4, 2013 at 8:19 am

    I love the tips you gave! I had know idea it’s better to store natural peanut butter upside down Thanks!

  • Reply
    Lisa @ Greek Vegetarian
    March 4, 2013 at 8:34 am

    BRILLIANT idea for the peanut butter. You could probably do the same for tahini as well!

  • Reply
    Anele @ Success Along the Weigh
    March 4, 2013 at 8:46 am

    Well look at you all full of awesome tips to start the week!

  • Reply
    Alison @ Ingredients, Inc.
    March 4, 2013 at 9:26 am

    Looks amazing! worth a try

  • Reply
    shelly (cookies and cups)
    March 4, 2013 at 9:27 am

    I love peanut noodles!!
    And btw, moist is the ugliest word.. but I’ll give you protuberance as a close second 😉

    • Reply
      March 4, 2013 at 10:19 am

      And then goiter gets an honorable mention.

  • Reply
    Cassie | Bake Your Day
    March 4, 2013 at 9:35 am

    This is my kind of dish, Kiersten, love it. I love your tip on storing natural PB upside down!

  • Reply
    Jenn @therebelchick
    March 4, 2013 at 9:42 am

    This looks so good! Thanks for the tip about using the edge of a spoon to peel ginger. I have always hated peeling them!

  • Reply
    March 4, 2013 at 9:53 am

    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!

    • Reply
      March 4, 2013 at 10:17 am

      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. 🙂

  • Reply
    March 4, 2013 at 10:12 am

    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!

    • Reply
      March 4, 2013 at 10:15 am

      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. 🙂

  • Reply
    Rachel @ Following In My Shoes
    March 4, 2013 at 11:16 am

    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?

    • Reply
      March 4, 2013 at 4:04 pm

      A cucumber salad (the kind with the rice vinegar dressing), or really just any salad at all, would be a good side for this. 🙂

  • Reply
    Virginia @thatbaldchick
    March 4, 2013 at 11:50 am

    Oh wow, that looks so yummy!

  • Reply
    March 4, 2013 at 12:09 pm

    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!

  • Reply
    a farmer in the dell
    March 4, 2013 at 12:15 pm

    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!

  • Reply
    March 4, 2013 at 12:36 pm

    I LOVE udon noodles and this!!! Great photographs, Kiersten!!

  • Reply
    Averie @ Averie Cooks
    March 4, 2013 at 12:37 pm

    Peanut sauce and peanut noodles..can do no wrong! I love peanut sauce on…everything!

  • Reply
    Rachel @ Bakerita
    March 4, 2013 at 12:41 pm

    Yum – these sound delicious. I love peanut noodles! So good, and thanks for the great tips!

  • Reply
    Kelly @ Texas Type A Mom
    March 4, 2013 at 12:46 pm

    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.

    • Reply
      March 4, 2013 at 4:02 pm

      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. 🙂

  • Reply
    Alissa N
    March 4, 2013 at 12:58 pm

    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!! 🙂

  • Reply
    Maria Tadic
    March 4, 2013 at 1:12 pm

    This looks so good. I love dishes like this. I can’t wait to try it – looks like a great lunch!

  • Reply
    Diane {Created by Diane}
    March 4, 2013 at 1:17 pm

    these look yummy, I love peanut noodles and will have to give this great recipe a try!

  • Reply
    [email protected]'s Recipes
    March 4, 2013 at 2:07 pm

    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!

  • Reply
    Liz @ A Nut in a Nutshell
    March 4, 2013 at 2:16 pm

    You sure are a smart cookie!

  • Reply
    dixya @ food, pleasure, and health
    March 4, 2013 at 2:20 pm

    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!

    • Reply
      March 4, 2013 at 3:57 pm

      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.

  • Reply
    [email protected]
    March 4, 2013 at 3:13 pm

    That looks likes the perfect lunch in my opinion! Love those crunchy peanuts!

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