Description
Garlic Peanut Noodles are a savory and slightly sweet noodle dish featuring fresh or dried udon noodles tossed in a creamy peanut sauce infused with garlic, soy, rice vinegar, and a touch of brown sugar. Garnished with scallions, crunchy roasted peanuts, and fresh vegetables like red bell pepper or Persian cucumber, this recipe is completed with optional baked tofu and a spicy kick of Chinese chili crisp. Perfect for a quick, flavorful weeknight dinner, these noodles deliver a satisfying combination of textures and bold flavors.
Ingredients
Scale
Noodles
- 20 ounces (570g) fresh udon noodles OR 8 ounces (225g) dried udon noodles
Sauce and Aromatics
- 4 cloves garlic
- 1 ½ tablespoons neutral-flavored oil (of choice)
- 2 tablespoons Chinese light soy sauce (or regular soy sauce or tamari)
- 1 generous tablespoon rice vinegar
- 2 teaspoons organic brown sugar (or cane sugar)
- ¼ teaspoon ground white pepper
- Heaping ⅓ cup (95g) creamy peanut butter
- 3 tablespoons to ⅓ cup (45 to 80 mL) hot water
Fresh Components and Garnishes
- 4 scallions
- ½ cup (70g) roasted peanuts (or cashews), roughly chopped
- 1 red bell pepper (thinly sliced) OR 8 oz (225g) Persian cucumber, julienned
- Chinese chili crisp (to taste)
Optional Protein
- 1 batch Baked Tofu (optional)
Instructions
- Prepare Baked Tofu: If using baked tofu, begin by pressing and prepping the tofu according to your preferred method. Bake the tofu while you prepare the noodles and sauce.
- Boil Water: Bring a large saucepan of water to a boil for cooking the noodles.
- Prep Scallions and Garlic: Trim roots and bruised tops off the scallions, then slice thinly on a bias. Soak sliced scallions in cold water for about 10 minutes to mellow their sharpness, then drain and pat dry. For garlic, finely grate, mince, or press the cloves and place into a small bowl.
- Cook Noodles: Cook noodles according to package instructions. Once cooked, drain and rinse under cold water to cool them to room temperature, then transfer to a large mixing bowl.
- Sizzle Garlic: Heat the neutral oil in a small saucepan over medium-high heat until very hot (about 3 minutes, reaching around 350ºF/175ºC if using a thermometer). Pour the hot oil over the prepared garlic in its bowl, allowing it to sizzle and release aroma. Let rest for 1 minute.
- Make Sauce Base: Stir the soy sauce, rice vinegar, brown sugar, and white pepper into the garlic and hot oil mixture until combined.
- Mix Peanut Sauce: In a medium bowl, whisk the peanut butter with hot water—use 3 tablespoons for fresh udon, or ⅓ cup for dried udon—to loosen the consistency. Add the soy sauce-garlic mixture and whisk together until smooth. The sauce will initially be thin but will thicken once combined with the noodles.
- Combine and Toss: Pour the peanut sauce over the cooked noodles and toss well with tongs to evenly coat. If the sauce feels too thick or sticky, add 1 to 2 tablespoons of hot water to adjust the texture.
- Add Veggies and Nuts: Stir in the drained scallions, chopped peanuts, and your choice of sliced red bell pepper or julienned cucumber. Add the baked tofu if using, folding gently to combine.
- Serve: Plate the noodles and top each serving with a spoonful of Chinese chili crisp for a spicy, crunchy finish. Serve immediately and enjoy!
Notes
- Using fresh udon noodles gives a chewier texture, but dried noodles are a fine substitute.
- Chinese light soy sauce provides a lighter, saltier flavor balance, but regular soy or tamari can be used for gluten-free options.
- The amount of hot water added to the peanut butter adjusts the sauce’s consistency; start with less and add more as needed.
- Alternatives to red bell pepper include Persian cucumber for a refreshing crunch.
- Chinese chili crisp is optional but recommended for an authentic spicy kick and crunch.
- The recipe pairs well with baked tofu for added protein, making it a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 496 kcal
- Sugar: 7.9 g
- Sodium: 471 mg
- Fat: 25.9 g
- Saturated Fat: 3.9 g
- Unsaturated Fat: 10.45 g
- Trans Fat: 0 g
- Carbohydrates: 53.8 g
- Fiber: 5 g
- Protein: 19.2 g
- Cholesterol: 0 mg
