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Udon Peanut Butter Noodles

By: Mojito Mama  Supporting Member (Click to learn more about Supporting Membership)
"Udon noodles with a spicy Peanut sauce."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 231 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (9 ounce) package dried udon noodles
  •  
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons minced fresh ginger root
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons honey
  • 2 teaspoons chili oil
  • 3 cloves garlic, minced
  •  
  • 1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
  • 1 red bell pepper, thinly sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped fresh cilantro

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 423 | Total Fat: 16g | Cholesterol: 84mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by holarosa 
Made a few changes: subbed fried tofu for chicken, fresh udon instead of dried, no peanuts or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by d-day 
DELICIOUS! I substituted sesame oil for the chile oil and used Sriracha hot chile sauce to... MORE

 
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