Spicy Peanut Udon Noodle Bowls Recipes

UDON PEANUT BUTTER NOODLES

Steps:

• Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
• While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

QUICK AND EASY SPICY PEANUT NOODLES

Steps:

• Cook noodles, if using noodles that require pre-cooking. If using udon or similar noodles that only need soaking, soak in a large bowl of hot water. Drain after soaking and set aside.
• In a small bowl, combine sauce ingredients and stir a bit (it won't really come together in the bowl, but will melt together in the skillet later). Set aside.
• Heat cooking oil over medium heat in a skillet or wok on the stove-top. Add the garlic and ginger and cook, stirring, for 30-45 seconds. Add the sauce mixture and stir and heat, until the sauce melts. Add the noodles and toss to coat well with sauce. Add additional hot water, a Tablespoon at a time, as needed, to loosen the sauce to coat the noodles well. Stir in some of the green onion and cilantro (if using), reserving some for garnish.
• Spoon noodles in to bowl. Garnish with reserved green onion and cilantro and chopped peanuts and/or sesame seeds.

SPICY PEANUT UDON NOODLE BOWLS

Steps:

• Drain the tofu and cut into bite-sized pieces. Lay tofu pieces out on one half of a clean kitchen towel. Fold the other side on top of the tofu. Place a heavy pan on top of the kitchen towel to press the tofu. Press for 10-30 minutes - the longer the better.
• Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add the tofu pieces to a bowl and add the soy sauce, corn starch and olive oil. Toss to combine. Spread out on the baking sheet, making sure that the tofu pieces aren't touching. Place in the oven and bake for 30 minutes, flipping halfway.
• While the tofu is cooking, prepare everything else. Combine the sauce ingredients in a bowl and stir to combine. Set aside.
• Bring a pot of water to a boil. Add the udon noodles and gently shake them loose with some tongs. Once they are separated, drain and set aside.
• To make the broccolini, place a pan on the stove over medium heat. Add a splash of soy sauce and sesame oil. Add the broccolini to the pan. Cook for a couple minutes on each side, or until slightly charred. Add 2 tbsp of water to the pan, cover and lower heat - when adding the water, do it quickly, since the oil will splatter when you add the water. Steam for 5 minutes. Remove the broccolini from the pan and set aside.
• Place the empty pan back on the stove over medium heat. Add the garlic, ginger and whites of the green onions to the pan and cook for 1 minute. If the pan is too dry, you can add a splash of water. Add the finished tofu and 1/2 of the sauce to the pan and toss until heated through. Add the noodles and the rest of the sauce and toss until coated. Add the broccolini back to the pan and cook until heated through. If the sauce is too thick, you can add some water or a drizzle of oil.
• Split the noodles & veggies between 4 bowls and top with the remaining green onions and sesame seeds.