READY IN 45 mins

Udon Peanut Butter Noodles

Read Reviews (55)

"Udon noodles with a spicy Peanut sauce." — Mojito Mama

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 26, 2009

DELICIOUS! I substituted sesame oil for the chile oil and used Sriracha hot chile sauce to finish for heat. The amount of sauce for the udon noodles was a little short. Next time I will make 1 1/2 times the amount of sauce.

—d-day

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Most Helpful Critical Review

Mar 04, 2010

This was okay, maybe I just didnt like the overwhelming amount of peanutbutter in it. I tasted the sauce before I put it on the noodles and it was way too nutty for my taste, but it tasted a LOT better with the chicken and the noodles.

—RaeBear729

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79 Ratings

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May 12, 2010

This is really good and super easy for a weeknight dinner! I followed the recipe as written, except I doubled the recipe, used the juice from the rotisserie chicken in place of 1/2 the broth, and added a little sesame oil. Not too spicy - heat lovers may want to add crushed red pepper like my guys did, but I ate it as is and it was great. Thanks for the recipe!

—SunnyByrd

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Nov 09, 2009

Made a few changes: subbed fried tofu for chicken, fresh udon instead of dried, no peanuts or cilantro, and added a bit more peanut butter to the sauce. It was very tasty and rich.

—holarosa

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Apr 06, 2011

Absolutley delicious! My local co-op has a deli item like this that I wanted to recreate at home. I loved being able to add lots of veggies. I sauteed red pepper, pea pods and green onion in a little sesame oil to crisp-tender before adding at the end. Also, chunky pb did the trick and I didn't need additional peanuts. I think I will reduce the ginger to 1 TBSP next time. I didn't use chicken...marinated tofu would be great in this, though.

—IRISHMAIDEN

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Aug 17, 2010

I received rave reviews from family and friends and it's so quick and easy to make! I use a nice big pan and mix everything (except toppings) into the sauce in the pan. Add a little extra stock if it's too dry. To save time, I doubled the peanut butter (crunchy, natural peanut butter from the health shop) and left out the peanuts at the end, as recommended by some reviewers. 2 handfuls of snow peas, rinsed in boiling water and cut into strips, make a delicious addition. If you don't have a roast chicken, use 4 chicken breasts - fry in the pan before making the sauce, remove, slice and add at the end.

—ANNALIE

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Jul 31, 2011

lovely! my boyfriend and i ate it right up! i poached 2 boneless, skinless chicken breasts and shredded them in place of rotisserie chicken. Also, used a little sesame oil and about a tablespoon of crushed red pepper. Delicious!

—arretederaler

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Apr 20, 2011

This was actually pretty good. I did not have fresh ginger, so I substituted powdered ginger instead. I also used minced garlic (out of a jar) for a quicker recipe. This was quick, yummy, and delicious. The only thing I will do different next time is use less soy sauce. It came out kind of salty. Only my opinion though. Thanks! :)

—Lindseye117

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Nutrition

Calories
422 kcal
21%

Carbohydrates
34.3 g
11%

Cholesterol
83 mg
28%

Fat
15.9 g
24%

Fiber
1.7 g
7%

Protein
34.3 g
69%

Sodium
875 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Udon Peanut Butter Noodles

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 422
** Calories from Fat: 143

% Daily Value *
** Total Fat 15.9g 24 %
** Saturated Fat 3.4g 17 %
** Cholesterol 83mg 28 %
** Sodium 875mg 35 %
** Potassium 449mg 13 %
** Total Carbohydrates 34.3g 11 %
** Dietary Fiber 1.7g 7 %
** Protein 34.3g 69 %
** Sugars 6.4g
** Vitamin A 17 %
** Vitamin C 45 %
** Calcium 5 %
** Iron 20 %
** Thiamin 12 %
** Niacin 132 %
** Vitamin B6 37 %
** Magnesium 20 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.