Description
These Garlic Peanut Noodles are a quick and flavorful Asian-inspired dish featuring chewy udon noodles tossed in a rich peanut sauce infused with garlic, soy, and a hint of vinegar. Perfect for a satisfying lunch or dinner, they are garnished with scallions, crunchy peanuts, fresh vegetables, and topped with optional baked tofu and spicy chili crisp for an extra kick.
Ingredients
Noodles and Vegetables
- 4 scallions
- 20 ounces (570g) fresh udon noodles (OR 8 ounces (225g) dried udon noodles)
- 1 red bell pepper (thinly sliced OR 8 oz (225g) Persian cucumber, julienned)
Garlic Peanut Sauce
- 4 cloves garlic
- 1 ½ tablespoons neutral-flavored oil (such as vegetable or canola oil)
- 2 tablespoons Chinese light soy sauce (or regular soy sauce or tamari)
- 1 generous tablespoon rice vinegar
- 2 teaspoons organic brown sugar (or cane sugar)
- ¼ teaspoon ground white pepper
- Heaping ⅓ cup (95g) creamy peanut butter
- 3 tablespoons to ⅓ cup (45 to 80 mL) hot water
Toppings
- ½ cup (70g) roasted peanuts (or cashews), roughly chopped
- Optional: 1 batch Baked Tofu
- Chinese chili crisp (to taste)
Instructions
- Prepare Baked Tofu (if using): Press and prep tofu according to your favorite recipe. Begin baking the tofu to coincide with noodle preparation.
- Boil Water for Noodles: Bring a large saucepan of water to a rolling boil in preparation for cooking the udon noodles.
- Prep Scallions and Garlic: Trim roots and any bruised tops from scallions; slice thinly on a bias and soak in cold water for about 10 minutes to mellow sharpness. Meanwhile, finely grate, mince, or press the garlic cloves into a small bowl.
- Cook and Rinse Noodles: Cook udon noodles according to package instructions until tender. Drain and rinse under cold running water to stop cooking and cool to room temperature. Transfer noodles to a large mixing bowl.
- Sizzle Garlic in Hot Oil: Heat the neutral-flavored oil in your smallest saucepan over medium-high heat for at least 3 minutes, until very hot (about 350ºF/175ºC). Carefully pour the hot oil over the prepared garlic in the bowl and let it sizzle for 1 minute.
- Add Sauces and Seasonings: Stir the soy sauce, rice vinegar, brown sugar, and ground white pepper into the garlic and oil mixture until well combined.
- Mix Peanut Sauce: Measure hot water according to noodle type (3 tablespoons for fresh udon, ⅓ cup for dried udon). In a separate medium bowl, whisk peanut butter with hot water until smooth and loosened. Add the soy sauce mixture and whisk again until fully incorporated; the sauce will be thin but will thicken on the noodles.
- Combine Noodles and Sauce: Pour peanut sauce over noodles and toss well using tongs to coat thoroughly. If the sauce is too thick, add 1 to 2 tablespoons more hot water to adjust consistency. Stir in drained scallions, chopped peanuts, and your chosen vegetable (red bell pepper or cucumber). Fold in baked tofu at this point if using.
- Serve with Chili Crisp: Divide noodles among bowls and top each serving with a spoonful of Chinese chili crisp for added flavor and heat.
Notes
- Note 1: Fresh udon noodles require less water for thinning the sauce than dried noodles.
- Note 2: Use tamari for a gluten-free option.
- Note 3: Adjust hot water amount to get desired sauce consistency.
- Note 4: Choose between red bell pepper for a sweet crunch or Persian cucumber for a cool, crisp texture.
- Note 5: Chinese chili crisp is optional but adds a flavorful spicy crunch.
