Vegan Peanut Udon Noodles
This Peanut Udon Noodles recipe only requires 20 minutes to make and is flavorful, spicy, and completely vegan! This is the perfect quick and easy weeknight meal.
Servings: 2 Servings
Calories: 768kcal
Cost: $5
Equipment
- 1 10-12 Inch Stainless Steel Skillet
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Cups and Spoons
Ingredients
- 20 Ounces Fresh or Frozen Udon Noodles See note!
- 2 tablespoon Extra Virgin Olive Oil
- 3 Large Cloves of Garlic, minced
- 2 teaspoon Minced Ginger
- 1 Small Bunch of Green Onions, thinly sliced White and light green parts only!
- 2 Cup Shredded Cabbage I used green cabbage, but napa cabbage is also great
- 1 Medium Carrot, peeled and cut into matchsticks see note
- 2 tablespoon Soy Sauce
- ¼ Cup Natural Creamy Peanut Butter
- 2 tablespoon Unseasoned Rice Vinegar
- 1 tablespoon Sambal Oelek or other fresh ground chili paste
- ¼-1/2 Cup Water
- To garnish: crushed peanuts and thinly sliced green onion tops
Instructions
- Cook udon noodles according to package directions. Drain and rinse thouroughy so they don't stick together.20 Ounces Fresh or Frozen Udon Noodles
- Heat olive oil in a 10-inch skillet over medium heat. Add garlic, ginger, and sliced green onions and cook, stirring frequently with a wooden spoon, until fragrant, for 1 minute.2 tablespoon Extra Virgin Olive Oil, 3 Large Cloves of Garlic, minced, 1 Small Bunch of Green Onions, thinly sliced, 2 teaspoon Minced Ginger
- Add shredded cabbage and carrots and cook, stirring frequently, for 2 minutes. Then, add soy sauce and use the spoon to scrape up any bits that are stuck to the bottom of the pan. Continue cooking for 2 more minutes or until the cabbage and carrots are tender.2 Cup Shredded Cabbage, 1 Medium Carrot, peeled and cut into matchsticks, 2 tablespoon Soy Sauce
- Add peanut butter, rice vinegar, sambal oelek, and ¼ cup of water, and stir until the sauce is creamy.¼ Cup Natural Creamy Peanut Butter, 2 tablespoon Unseasoned Rice Vinegar, 1 tablespoon Sambal Oelek, ¼-1/2 Cup Water
- Remove from heat and add the noodles, and use tongs to toss everything together. If the sauce is not loose enough, add up to ¼ cup more water while you are tossing everything together. Top the noodles with green onion tops and crushed peanuts and serve!To garnish: crushed peanuts and thinly sliced green onion tops
Notes
I like frozen udon best because it keeps much longer!
To substitute dry udon noodles, or even dry soba noodles or dry ramen noodles, use 8 ounces instead of 20 ounces.
Instead of chopping your own cabbage and carrots, you can use coleslaw mix!
Nutrition
Serving: 1Serving | Calories: 768kcal | Carbohydrates: 95g | Protein: 28g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 2576mg | Potassium: 462mg | Fiber: 11g | Sugar: 18g | Vitamin A: 5189IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 2mg