Description
This Easy Peanut Udon Noodles recipe combines thick, chewy udon noodles with a rich, creamy peanut sauce, fresh cucumber, and optional crispy tofu for a satisfying plant-based meal that’s perfect for a quick dinner or lunch. The sauce features a balanced mix of peanut butter, soy sauce, sesame oil, sriracha, garlic, ginger, and rice vinegar for a flavorful Asian-inspired dish that’s simple to prepare and packed with protein and fiber.
Ingredients
Scale
Noodles and Vegetables
- 16 oz udon noodles (thick cut)
- 1 cucumber (spiralized or thinly sliced)
Protein
- 1 block extra firm tofu (optional, cut into thin slices or cubes)
Sauce
- 1/2 cup peanut butter (unsweetened)
- 1/4 cup soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp sriracha
- 2 tbsp rice vinegar
- 1 tsp garlic (minced or powdered)
- 1 tsp ginger (minced or powdered)
- 1/2 cup hot water (reserved from noodle boiling)
Garnish
- Scallions (sliced)
- Sesame seeds
Instructions
- Boil the noodles: Cook the udon noodles according to the package instructions. Once done, reserve 1/2 cup of the hot water to use later in the sauce preparation.
- Prepare the sauce: In a large mixing bowl, whisk together the peanut butter, soy sauce, toasted sesame oil, sriracha, rice vinegar, garlic, ginger, and the reserved hot water until smooth and well combined.
- Prep the cucumber: Spiralize or thinly slice the cucumber to add freshness and crunch to the dish.
- Cook the tofu: If using tofu, cut it into thin slices or cubes. Sauté the tofu in a little oil over medium heat until golden on both sides. Add a splash of soy sauce or coconut aminos to the pan and cook on low heat until the sauce is absorbed. Sprinkle sesame seeds over the tofu for added texture and flavor.
- Combine noodles and sauce: Add the drained udon noodles to the bowl with the peanut sauce, then fold in the sliced cucumber. Toss everything together thoroughly to coat the noodles evenly in the dressing.
- Serve: Divide the dressed noodles into serving bowls. Top each bowl with the cooked tofu, garnish with scallions and additional sesame seeds if desired. Enjoy your delicious and easy peanut udon noodles!
Notes
- This recipe is an excellent quick and easy plant-based meal option that can be ready in just 15 minutes.
- Tofu is optional but recommended for added protein and texture.
- You may substitute udon noodles for other thick wheat noodles or even zucchini noodles for a lower-carb variation.
- Adjust the sriracha according to your preferred spice level.
- For a gluten-free version, be sure to use gluten-free soy sauce or tamari.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 719 kcal
- Sugar: 15 g
- Sodium: 2369 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 0 mg
