Name: Peanut Udon Noodles Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 16 oz udon noodles (thick cut); scallions (for garnish); sesame seeds (for garnish); 1 cucumber (spiralized or thinly sliced); 1 block extra firm tofu; 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)

If you’re craving something quick, flavorful, and downright comforting, I’ve got just the thing for you. This Peanut Udon Noodles Recipe is my go-to when I want a meal that feels like a warm hug but comes together in a snap. The creamy peanut sauce paired with thick, chewy udon noodles and crunchy veggies is simply irresistible — trust me, once you try it, you’ll want to make it again and again.

❤️

Why You’ll Love This Recipe

Super Quick and Easy: You can have this on the table in 15 minutes flat — perfect for busy weeknights.
Deliciously Creamy Sauce: The peanut butter-based dressing is rich without being heavy, and packs a punch of flavor.
Customizable and Plant-Based: I love adding tofu for protein, but you can easily swap or omit it to suit your taste.
Perfect Balance of Textures: The chewy noodles, crisp cucumber, and toasted sesame seeds create a mouthfeel that’s just right.

A round white bowl filled with creamy light beige noodles mixed with small green pieces, topped with four rectangular golden brown tofu slices sprinkled with white and black sesame seeds and chopped green onions. The noodles have a smooth texture, and the tofu pieces are placed side by side in the center. The bowl is set on a white marbled surface with two whole green onions placed above it and a pair of wooden chopsticks resting on a beige cloth to the right. Photo taken with an iphone --ar 2:3 --v 7 - Peanut Udon Noodles, Thai peanut udon, quick udon noodle recipe, vegan peanut noodles, easy Asian noodle dish

Ingredients You’ll Need

This Peanut Udon Noodles Recipe relies on simple pantry staples and fresh produce that come together beautifully. Each ingredient plays a part — like the toasted sesame oil adding that nutty aroma or the rice vinegar balancing the richness with a little tang.

Flat lay of thick cut udon noodles arranged loosely, a whole fresh cucumber with glossy dark green skin, a block of extra firm tofu with a smooth creamy white surface, a small bunch of vibrant green scallions, a small mound of shiny light brown sesame seeds, a small white ceramic bowl of creamy peanut butter, a small white ceramic bowl filled with dark soy sauce, a small white ceramic bowl containing golden toasted sesame oil, a small white ceramic bowl with bright red sriracha, a small white ceramic bowl holding clear rice vinegar, a small white ceramic bowl with finely minced or powdered garlic, a small white ceramic bowl with finely minced or powdered ginger, a small white ceramic bowl of steaming hot water, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Peanut Udon Noodles, Thai peanut udon, quick udon noodle recipe, vegan peanut noodles, easy Asian noodle dish

Udon noodles: Thick, chewy noodles that soak up the peanut sauce perfectly without getting mushy.
Cucumber: Adds a refreshing crunch; I like slicing it thinly or spiralizing for extra texture.
Tofu (extra firm): Totally optional, but I love pan-searing it to golden perfection to keep this dish protein-packed.
Scallions: A fresh garnish that adds a subtle onion bite and a pop of green color.
Sesame seeds: Toasted on top for that irresistible nutty finish.
Peanut butter (unsweetened): The star of the sauce — creamy and rich without any added sugar.
Soy sauce: Gives the sauce its salty umami depth, you can swap with tamari for gluten-free.
Sesame oil (toasted): Just a tablespoon brings a powerful nuttiness that elevates the whole dish.
Sriracha: Adds a gentle heat, but feel free to adjust based on how spicy you like it.
Rice vinegar: Brings acidity to cut through the richness of the peanut butter.
Garlic (minced or powdered): For that punch of savory flavor in the sauce.
Ginger (minced or powdered): Adds brightness and a subtle warmth.
Water (hot): Helps thin out the peanut sauce to the perfect consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this recipe flexible because that’s the beauty of it — you can tweak things to suit what you’ve got in the fridge or your own flavor preferences. Don’t hesitate to get creative!

Add Crunchy Veggies: I sometimes toss in shredded carrots or bell peppers for a sweeter crunch—makes the dish feel even lighter and fresher.
Protein Swaps: Instead of tofu, grilled chicken or shrimp work great if you’re not vegetarian. I’ve also tried tempeh with delicious results.
Heat Level: Feel free to dial up the sriracha or add a drizzle of chili oil if you want more spice; my family loves it moderately spicy.
Gluten-Free Option: Substitute the udon noodles with rice noodles or shirataki noodles for a gluten-free twist.

How to Make Peanut Udon Noodles Recipe

Step 1: Boil the Udon Noodles

Start by cooking the udon noodles according to the package directions—you’ll usually just need to boil them for a few minutes until they’re tender but still have a nice chew. Make sure not to overcook as they can get mushy fast! Once done, drain them, but save about half a cup of that hot noodle water for the sauce. This simple trick helps thin out the peanut sauce and makes it silky smooth.

Step 2: Whisk Together the Peanut Sauce

In a large mixing bowl, combine the peanut butter, soy sauce, toasted sesame oil, sriracha, rice vinegar, garlic, ginger, and the hot water you saved. Whisk vigorously until the sauce is creamy and perfectly blended. If it feels too thick, add a splash of water to reach your desired consistency. I’ve found that whisking by hand really helps get a smooth sauce without lumps.

Step 3: Prep the Cucumber and Tofu

While the noodles are cooking, spiralize or slice your cucumber thinly—it adds that fresh crunch that contrasts beautifully with the rich noodles. If you’re adding tofu, cut it into thin slices or cubes. I usually sauté mine in a little oil until golden brown on both sides. To amp up the flavor, I add a splash of soy sauce or coconut aminos right at the end and cook it on low so it absorbs all those tasty notes. Don’t forget to sprinkle some sesame seeds on top—it’s an easy way to add texture and looks super cute on the plate.

Step 4: Combine and Toss

Add the cooked noodles right into the bowl with your peanut sauce, then toss in your cucumber slices. Give it all a good stir so every noodle is coated in that luscious sauce. This step is when the magic really happens—your kitchen will smell amazing, and you’ll notice how the chilled cucumber balances out the warm, nutty noodles perfectly.

Step 5: Serve With Tofu and Garnishes

Dish out the noodles into bowls and top with your golden tofu pieces. Sprinkle on scallions and extra sesame seeds to finish it off with a nice pop of color and extra flavor layers. Now, grab a pair of chopsticks or a fork, and dive in! I promise this is comfort food that feels both indulgent and fresh at once.

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Pro Tips for Making Peanut Udon Noodles Recipe

Use Hot Water for the Sauce: I learned that using hot noodle water helps the peanut butter mix easier and gives the sauce a silky texture.
Don’t Skip Toasted Sesame Oil: It’s a tiny splash but makes a huge difference in flavor depth and aroma.
Sauté Tofu with Soy Sauce: Adding soy sauce near the end of cooking tofu boosts its flavor and helps it caramelize beautifully—your family will go crazy for it.
Avoid Overcooking Noodles: Drain the udon right once they’re tender to keep them perfect — no one likes mushy noodles.

How to Serve Peanut Udon Noodles Recipe

The image shows a close-up of a bowl with three layers. The bottom layer is thick, light tan noodles with a creamy sauce, speckled with tiny black and white seeds. On top of the noodles, there are golden-brown rectangular tofu pieces sprinkled with white and black sesame seeds and chopped green onions. At the top, a pair of wooden chopsticks held by a woman's hand lifts some noodles, with a few green onion slices stuck to the chopsticks. The bowl is white, and the background surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Peanut Udon Noodles, Thai peanut udon, quick udon noodle recipe, vegan peanut noodles, easy Asian noodle dish

Garnishes

I always top the finished dish with thinly sliced scallions and toasted sesame seeds — they add crunch and a fresh bite that balances the creamy peanut sauce. Sometimes I sprinkle a few chopped peanuts too, just for that extra nutty texture. A squeeze of lime juice on top lights everything up beautifully if you’re in the mood for a citrus twist.

Side Dishes

This noodle dish is pretty filling on its own, but I love serving it with a simple miso soup or steamed edamame for a complete Asian-themed meal. A crunchy seaweed salad or pickled veggies on the side also complements the rich peanut flavor really well.

Creative Ways to Present

For a fun dinner party, try serving the noodles in individual glass jars or pretty bowls layered with tofu, cucumber ribbons, and garnishes on top. I once jazzed it up with edible flowers and fresh herbs like cilantro for a crowd-pleasing presentation that looked as delicious as it tasted.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 2 days. To keep the noodles from getting too soggy, I sometimes keep the sauce separate and toss them together right before serving. This keeps everything fresh and vibrant.

Freezing

Peanut Udon Noodles don’t freeze very well because the noodles tend to get mushy upon thawing, and the sauce might separate. I recommend making it fresh if possible, but you can freeze extra tofu separately if you like.

Reheating

When reheating leftovers, I gently warm the noodles and sauce in a pan over low heat, adding a splash of water to loosen the sauce if needed. Avoid using the microwave because it can make the noodles tough and the sauce clumpy.

FAQs

Can I make this Peanut Udon Noodles Recipe vegan?

Absolutely! The recipe is naturally plant-based if you skip the tofu or use a vegan soy sauce alternative like tamari. Ensure your peanut butter doesn’t contain any added dairy, and you’re good to go.
What if I don’t have udon noodles — can I use another type?

You can swap udon for thick rice noodles, soba, or even spaghetti in a pinch. Just keep in mind that the texture will change a bit, and adjust cooking times accordingly.
How do I adjust the spiciness of the sauce?

The sriracha in the sauce controls the heat level. Start with less and taste as you go. You can also add chili oil or fresh sliced chilies if you want more kick after serving.
Can I prepare the sauce ahead of time?

You can mix the sauce up to 2 days in advance and keep it refrigerated. Give it a good whisk before tossing with noodles, and add a little water if it’s thickened too much.

Final Thoughts

I absolutely love how this Peanut Udon Noodles Recipe comes together so quickly while tasting like you spent hours on it. It’s such a satisfying meal that feels fresh, hearty, and nutritiously balanced. When I first tried it, I never expected how addictive that peanut sauce would be! Whether you’re cooking for yourself or feeding a crowd, this recipe is one I always reach for when I want a fuss-free, flavorful dinner. Give it a try — I’m confident you’ll enjoy it as much as I do.