Description
These Garlic Peanut Noodles are a delicious and addictive dish featuring fresh or dried udon noodles tossed in a rich, savory-sweet peanut sauce. Enhanced with crispy scallions, roasted peanuts, fresh veggies, and a spicy kick from Chinese chili crisp, this recipe is perfect for an easy weeknight dinner or meal prep. The dish is complemented with baked tofu for added protein, making it a complete and satisfying meal.
Ingredients
Scale
Noodles and Sauce
- 4 scallions
- 20 ounces (570g) fresh udon noodles OR 8 ounces (225g) dried udon noodles
- 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
Toppings and Extras
- ½ cup (70g) roasted peanuts (or cashews), roughly chopped
- 1 red bell pepper, thinly sliced OR 8 oz (225g) Persian cucumber, julienned
- 1 batch Baked Tofu
- Chinese chili crisp (for topping)
Instructions
- Press and Prep Tofu: If making the baked tofu, begin by pressing and preparing it. While the tofu bakes, you can make the peanut noodles.
- Boil Water: Bring a large saucepan of water to a boil to cook the noodles.
- Prep Scallions and Garlic: Trim the scallions by removing roots and any bruised tops, then slice thinly on a bias. Soak sliced scallions in cold water for about 10 minutes to mellow the flavor, then drain and pat dry. Grate, finely mince, or press the garlic cloves, placing the prepared garlic in a small bowl.
- Cook Noodles: Cook the noodles according to the package instructions. Drain and rinse under cold water to bring to room temperature, then transfer to a large bowl.
- Sizzle Garlic in Oil: Heat the neutral oil in your smallest saucepan over medium-high heat for at least 3 minutes until very hot (about 350ºF/175ºC). Pour the hot oil over the garlic and let it sizzle for 1 minute to release the flavors.
- Add Seasonings: Stir in the soy sauce, rice vinegar, brown sugar, and ground white pepper to the garlic and oil mixture.
- Mix Peanut Sauce: For fresh udon, mix 3 tablespoons (45 mL) hot water; for dried udon, use ⅓ cup (80 mL). In a medium bowl, whisk the peanut butter with the hot water until smooth and loosened. Add the soy sauce-garlic mixture and whisk again until fully combined. The sauce will be thin but will thicken when coating the noodles.
- Toss Noodles: Pour the peanut sauce over the noodles, tossing well with tongs to coat evenly. If the sauce feels too thick, add 1 to 2 tablespoons of hot water to loosen.
- Add Toppings: Stir in the drained scallions, chopped peanuts, and your choice of thinly sliced red bell pepper or julienned cucumber. Taste and adjust seasoning with more soy sauce or rice vinegar if desired. Fold in the baked tofu if using.
- Serve: Plate the noodles and top each serving with a spoonful of Chinese chili crisp for a spicy, crunchy finish.
Notes
- Use fresh udon noodles for a chewier texture or dried noodles for convenience; cooking times vary accordingly.
- Pressing tofu before baking helps achieve a firm texture perfect for mixing into the noodles.
- Soaking scallions in cold water mellows their raw onion bite and adds crispness.
- The peanut sauce consistency can be adjusted with hot water depending on noodle type and personal preference.
- Chinese chili crisp adds a flavorful, spicy crunch but can be omitted for a milder dish.
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
