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Peanut Sauce Udon Noodles
[Vegan]

CC By: Carol Clayton

Author Bio

Carol Clayton is the creator behind the popular food blog, Carol's Vegan Kitchen, which features... Read More

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Peanut Sauce Udon Noodles [Vegan]

Dairy Free

Vegan

Perfect for busy weeknights, these Peanut Sauce Udon Noodles are ready in under 20 minutes! They’re comforting, full of savory flavor, and just a touch spicy. This healthy vegan recipe can easily be made gluten-free.

Ingredients You Need for Peanut Sauce Udon Noodles [Vegan]

For the Peanut Sauce:

6 tablespoons (1/4 cup plus 2 tablespoons / 90 g) of smooth natural peanut butter, unsalted
3 tablespoons (45 ml) of coconut aminos
2 tablespoons (30 ml) of rice vinegar
2 tablespoons (30 ml) of maple syrup
3/4 teaspoon ground Sichuan pepper
Pinch of cayenne pepper (1/8 teaspoon for spicy)

For the Noodles and Veggies:

8 oz. (227 g) of udon noodles (use 8 oz. of rice pad Thai noodles for gluten-free)
1 tablespoon of neutral-tasting oil (like canola or avocado)
1/2 teaspoon of kosher salt
1 cup (70 g) of mung bean sprouts
1/2 cup (45 g) of matchstick carrots (or shredded) about 1 medium carrot
4 green onion tops sliced into 1/2” pieces (1/2 cup / 25 g)
Crushed peanuts, for topping

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How to Prepare Peanut Sauce Udon Noodles [Vegan]

To make the peanut sauce, in a small bowl whisk all of the peanut sauce ingredients until smooth and cohesive. The peanut butter will break (separate and look curdled) at first as it mixes with the liquid. Not to worry. Just keep stirring and in a moment it will come together.
To cook the udon noodles, bring 3 quarts of water to a rapid boil. Plop in the noodles and stir them all around so they don’t stick together.
Cook, uncovered, for 7 minutes. (Or according to the package directions.) Check for doneness and drain in a colander. Rinse briefly with cold water to stop the cooking process, preventing mushy noodles. Add them back to the pot with the heat off. Use rice pad Thai noodles to make this recipe gluten-free.
While the noodles are cooking add 1 tablespoon of oil to a medium sauté pan over high heat. When a flick of water creates a popping sizzle, tumble in the veggies. Sprinkle with salt. Cook until wilted but with a little snap remaining, about 3 minutes.
Combine it all together- Pour the peanut sauce over the wet noodles, tossing until well coated and creamy. If it looks too sticky, add water, one tablespoon at a time, to thin slightly. Then add the veggies and toss again. Gently reheat if needed.
Divide between 2 bowls and garnish with a generous sprinkle of crushed peanuts and a scattering of chopped scallions. Serve straight away.

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