Udon Peanut Butter Noodles

Udon Peanut Butter Noodles

72
Mojito Mama 16

"Udon noodles with a spicy Peanut sauce."

Ingredients 45 m {{adjustedServings}} servings 422 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 875 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 72

  1. 102 Ratings

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d-day
10/26/2009

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.

SunnyByrd
5/12/2010

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!

holarosa
11/9/2009

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.