Peanut Noodle With Bok Choy and Beef
Peanut Sauce Udon Noodles
Peanut Sauce Udon Noodles
This is a rich, spicy, comforting, and family-favorite udon noodles recipe.
I used shiitake broccoli + carrots as veggies and shiitake mushrooms for the subtle umami flavor. They worked beautifully and the noodles came out so yum!
Let's go! 🙂
Peanut Sauce Udon Noodles
Peanut Sauce Udon Noodles
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Servings - 2 people
Calories - 499 kcal
Recipe Video
Ingredients
To Boil Noodles,
- 3.5 oz udon noodles (100 gm.)
- 3 cups water
- Salt
To Cook,
- 1 tablespoon olive oil
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 1 cup shiitake mushrooms sliced
- 1 cup broccoli florets
- 2 tablespoons water
- 1/2 cup carrot julienned
- 1/4 cup green onions chopped
- Sesame seeds to garnish
Instructions
Boil The Noodles
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Heat water in a large saucepan. Add salt. Once it starts to boil, add noodles. Give it a quick stir and boil for 9-12 minutes (or as instructed in the packaging).
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Once it's boiled, turn off the heat and drain. Drizzle a bit of olive oil and gently mix using 2 forks. This prevents the noodles from sticking (and drying out) while we're preparing the rest of the ingredients.
Prepare The Peanut Sauce
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In a mixing bowl, add all the peanut sauce ingredients. Stir and mix until smooth. If you're using crunchy peanut butter (like I have) you might have to stir it vigorously. Set aside.
Cook
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Set a saute pan over medium heat. Add oil.
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Once it's hot, add ginger + garlic and stir-saute until golden, around 1-2 minutes.
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Add mushroom + broccoli and stir-saute for 1-2 minutes. Pour in 2 tablespoons of water. Cover the pan and let it cook for 2-3 minutes.
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Add the boiled noodles + carrots + peanut sauce. Gently fold and mix until the noodles are completely coated with the sauce.
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Garnish with green onions and sesame seeds. Serve hot or cold.
Nutrition
Calories: 499 kcal | Carbohydrates: 64 g | Protein: 20 g | Fat: 21 g | Saturated Fat: 4 g | Sodium: 1791 mg | Potassium: 865 mg | Fiber: 10 g | Sugar: 19 g | Vitamin A: 5902 IU | Vitamin C: 50 mg | Calcium: 84 mg | Iron: 2 mg
If you liked this recipe, check out this delicious Vegan Shoyu Ramen recipe I posted earlier.
If you enjoy reading and cooking from Veganbell, check outOneGreenPlanet's comforting Vegan Chick'n Noodle Soup recipe.
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Source: https://www.veganbell.com/peanut-sauce-udon-noodles-vegan-recipe/
7 Responses
So good.
Here is yet another super good and easy to make recipe from Vegan Bell. At first blush it looks like just another take on a Szechuan peanut butter noodle recipe, but it's not. The spices and grated ginger root make this into something more akin to an Indian curry. It complements the broccoli and shiitake mushrooms beautifully without overwhelming them.
An extra bonus (which is often true of most home cooked food) is how good it made the house smell. We used Udon noodles as the recipe called for, but Ramen should work just as well. As with all the recipes I review here, it takes under a half hour to cook, which is a plus for people with busy schedules.
This was SO SO good. Perfectly balanced in flavors – its tangy, spiced, spicy, hot, and so delicious. Also, thank you for making your whole blog and recipes minimalistic. I am not fond of food blogs with whole life stories about themselves. Your work is a breath of fresh air. 🙂
Easily a family-favorite. I make this noodles at least once a week and everyone loves it. Thanks!
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