Udon With Chili Peanut Sauce 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.

VEGETARIAN UDON NOODLES WITH PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
• Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
• Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

UDON NOODLES WITH ASIAN VEGETABLES AND PEANUT SAUCE

Steps:

• Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
• Bring to a boil; cook 1 minute, stirring constantly.
• Set aside.
• Cook noodles in boiling water 8 minutes.
• Drain well.
• Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.

UDON WITH CHILI PEANUT SAUCE

Steps:

• Roast peanuts in a dry wok, tossing frequently, until beginning to color and smell toasted.
• Let cool slightly; then put into a food processor and process until finely ground.
• Transfer peanuts to a bowl; stir in garlic, ginger, coconut milk, soy sauce, and chili sauce; set aside.
• Heat the oil in a wok; add in chilies; stir-fry for 30 seconds.
• Add in noodles, peanut sauce, lime juice, and sesame oil; stir gently to loosen the noodles and heat through for about 2 minutes.
• Remove from heat; stir in bean sprouts and cilantro; divide among 4 warm serving bowls and serve.