Description
Easy Peanut Udon Noodles are a delicious and quick plant-based dish featuring thick udon noodles tossed in a creamy, tangy peanut sauce, complemented by fresh cucumber and crispy tofu. Perfect for a lazy 15-minute dinner, this recipe balances rich flavors with satisfying textures and is garnished with sesame seeds and scallions for added freshness and crunch.
Ingredients
Scale
Noodles and Vegetables
- 16 oz udon noodles (thick cut)
- 1 cucumber, spiralized or thinly sliced
- Scallions (for garnish)
- Sesame seeds (for garnish)
Protein (Optional)
- 1 block extra firm tofu, cut into thin slices or cubes
Peanut Sauce
- 1/2 cup unsweetened peanut butter
- 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 cooking)
Instructions
- Cook the noodles: Boil the udon noodles according to the package instructions until tender. Reserve 1/2 cup of the hot noodle water for the sauce, then drain the noodles.
- Prepare the peanut sauce: In a large bowl, whisk together peanut butter, soy sauce, toasted sesame oil, sriracha, rice vinegar, garlic, and ginger. Slowly add the reserved hot water while whisking until the sauce is smooth and creamy.
- Prepare the cucumber: Spiralize or thinly slice the cucumber into bite-sized pieces to add fresh crunch to the dish.
- Cook the tofu (optional): Cut extra firm tofu into thin slices or cubes. Sauté in a little oil over medium heat until golden brown on both sides. Add a splash of soy sauce or coconut aminos to the pan and cook on low until absorbed. Sprinkle toasted sesame seeds on the tofu for garnish.
- Combine noodles and sauce: Add the cooked noodles to the bowl with the peanut sauce. Toss well until noodles are fully coated with the dressing.
- Add cucumber and toss: Mix in the prepared cucumber slices with the noodles, distributing evenly.
- Serve: Divide the coated noodles and cucumber into serving bowls. Top each bowl with sautéed tofu (if using), a sprinkle of sesame seeds, and sliced scallions.
- Enjoy: Serve immediately while fresh and flavorful for a quick, satisfying meal.
Notes
- This recipe is great as a quick, plant-based dinner in just 15 minutes.
- Tofu is optional, but recommended for added protein and texture.
- You can adjust the sriracha amount to make the dish more or less spicy.
- To save time, use pre-cooked or frozen udon noodles if available.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure udon noodles are gluten-free.
Nutrition
- Serving Size: 1 serving (approximately 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
