Description
Easy Peanut Udon Noodles is a quick and delicious plant-based dish that combines thick udon noodles with a creamy peanut sauce, fresh cucumber, and crispy tofu. Perfect for a lazy 15-minute dinner, this recipe balances savory, spicy, and tangy flavors with a satisfying texture from air-fried or sautéed tofu, garnished with sesame seeds and scallions.
Ingredients
Scale
Noodles and Garnish
- 16 oz udon noodles (thick cut)
- scallions (for garnish)
- sesame seeds (for garnish)
Vegetables
- 1 cucumber (spiralized or thinly sliced)
Protein (Optional)
- 1 block extra firm tofu
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 Noodles: Boil the udon noodles according to the package instructions. Once cooked, reserve 1/2 cup of the hot water for the sauce and drain the noodles.
- Prepare Peanut Sauce: In a large 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.
- Prepare Cucumber: Spiralize or thinly slice the cucumber into bite-sized pieces and add to the peanut sauce bowl.
- Cook Tofu: Cut the extra firm tofu 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 liquid is absorbed. Sprinkle sesame seeds on the tofu once cooked. Alternatively, tofu can be air-fried or baked if preferred.
- Combine Noodles and Sauce: Add the cooked noodles to the bowl with the peanut sauce and cucumbers. Toss everything gently until the noodles are evenly coated and ingredients are well combined.
- Serve: Divide the peanut udon noodles into serving bowls. Top each with the cooked tofu, then garnish with extra sesame seeds and sliced scallions. Enjoy immediately.
Notes
- This recipe is a quick, plant-based dinner option that can be prepared in about 15 minutes.
- Tofu is optional but adds a good protein boost; it can be prepared by sautéing, air-frying, or baking.
- Adjust sriracha quantity to control the spice level.
- Use unsweetened peanut butter to avoid added sugars and balance flavors.
Nutrition
- Serving Size: 1 serving (approx. 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
