Best 2 Vegetarian Udon Noodles With Peanut Sauce Recipes

Indulge in a delightful culinary journey with our enticing Vegetarian Udon Noodles with Peanut Sauce recipe. This tantalizing dish features tender udon noodles coated in a rich and flavorful peanut sauce, complemented by an array of crisp vegetables and aromatic herbs. Embark on a symphony of textures and flavors with every bite.

For those seeking a medley of culinary experiences, our article offers a diverse range of delectable recipes. From the traditional Japanese flavors of Vegetable Tempura Udon to the spicy kick of Spicy Szechuan Noodles, there's something to satisfy every palate. Explore the vibrant taste of Pad See Ew, a Thai stir-fried noodle dish, or savor the comforting warmth of Miso Ramen, a Japanese noodle soup. Each recipe promises a unique gastronomic adventure, inviting you to expand your culinary horizons.

Here are our top 2 tried and tested recipes!

VEGETARIAN UDON NOODLES WITH PEANUT SAUCE

Vegetarian Udon Noodles with Peanut Sauce image

A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu.

Provided by Elaine A.

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

8 ounces Japanese udon noodles
1 (16 ounce) package firm tofu, drained
1 ½ cups shredded cabbage, or more to taste
1 cup shredded carrot
1 small sweet red pepper, seeded and cut into thin strips
2 scallions, or more to taste, thinly sliced
½ cup vegetable broth
6 tablespoons natural peanut butter
2 tablespoons brown sugar
2 tablespoons soy sauce, or more to taste
1 tablespoon rice vinegar
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and minced
¼ teaspoon cayenne pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.8 g, Fat 18.4 g, Fiber 4.4 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 944.8 mg, Sugar 12.8 g

UDON NOODLES WITH ASIAN VEGETABLES AND PEANUT SAUCE

Udon Noodles With Asian Vegetables and Peanut Sauce image

This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer.

Provided by lazyme

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

6 tablespoons water
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons fresh ginger, minced
1 1/2 teaspoons sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chili paste with garlic (optional)
2 garlic cloves, minced
8 ounces udon noodles, uncooked
4 cups bok choy, sliced
2 cups snow peas, halved crosswise
1 cup carrot, shredded

Steps:

Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
Bring to a boil; cook 1 minute, stirring constantly.
Set aside.
Cook noodles in boiling water 8 minutes.
Drain well.
Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.

Nutrition Facts : Calories 389.1, Fat 10.6, SaturatedFat 2, Sodium 1695.5, Carbohydrate 61.4, Fiber 6.3, Sugar 12.3, Protein 14.2

Tips:

Use fresh vegetables: Fresh vegetables provide the best flavor and texture to this dish. If you can't find fresh vegetables, frozen vegetables can be used as a substitute.
Don't overcook the noodles: Udon noodles should be cooked until they are al dente, or slightly firm to the bite. Overcooked noodles will become mushy and lose their texture.
Make the peanut sauce ahead of time: The peanut sauce can be made up to 3 days ahead of time and stored in the refrigerator. This makes it a great option for meal prep.
Adjust the spice level to your liking: The amount of chili paste or Sriracha sauce in the peanut sauce can be adjusted to your desired spice level. If you like spicy food, add more chili paste or Sriracha sauce. If you prefer a milder flavor, use less.
Serve the noodles with your favorite toppings: This dish can be served with a variety of toppings, such as chopped peanuts, cilantro, lime wedges, and bean sprouts. Choose your favorite toppings and enjoy!

Conclusion:

This vegetarian udon noodle recipe is a delicious and easy-to-make meal that is perfect for a quick and healthy lunch or dinner. The peanut sauce is creamy and flavorful, and the vegetables add a nice crunch and freshness to the dish. With a few simple tips and tricks, you can easily make this recipe your own and enjoy it again and again.

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