Spicy Peanut Udon Noodles
Chewy, bouncy noodles are tossed with crunchy-crisp veggies, a trio of fresh herbs, and a simple peanut sauce with a kick of heat. This spicy peanut udon noodle recipe is delicious served warm, at room temperature, or cold from the fridge – no matter how you serve it, you will love this summery and light noodle dish.
This spicy peanut udon noodles recipe is my idea of the perfect summer meal. It’s comforting without being heavy, it has summer veggies like cucumber and cabbage, and it’s a great way to use up fresh herbs. Not to mention the spicy peanut sauce – it just pulls the whole thing together.
Ingredients
- Creamy peanut butter
- Tamari – this is a Japanese sauce that is similar to soy sauce but thicker. If you can’t find it, you can use low-sodium soy sauce instead.
- Sambal oelek – you can also use the same amount of sriracha.
- Lime juice
- Rice vinegar
- Sesame oil
- Cooked udon noodles
- Shredded cabbage
- Chopped cilantro, mint, and basil
- Diced English cucumber
- Sliced green onions
- Minced Thai chilis – if you’re not in the mood to mince chili peppers (or want to lower the heat level), feel free to leave them out.
- Sesame seeds
This is a versatile recipe and easy to adapt! Feel free to make it spicier or tone down the heat level, skip the cabbage and add another hearty green that you like, or add in other veggies like bell peppers and green onions. If you have some leftover cooked chicken feel free to toss some in to make it even more filling.
Just don’t skip the herbs – combining cilantro, mint, and basil gives the dish its fresh summery vibe.
How to Make It
☑️ Make the Peanut Sauce
Combine the peanut butter, tamari, sambal oelek, lime, vinegar, and sesame oil in a bowl.
☑️ Combine
Toss the cooked noodles, cabbage, herbs, cucumber, green onion, and chiles in a large bowl. Pour the sauce over the top and toss to combine.
☑️ Garnish and Serve
Garnish with the sesame seeds and serve.
☑️ Recipe Tips
These spicy peanut udon noodles are delicious served warm, but I love them cold from the refrigerator, too.
If you have leftovers, they will keep in an airtight container in the refrigerator for three to four days.
More Easy Recipes to Try
Spicy Peanut Udon Noodles
Ingredients
For the Sauce
- 3 tablespoons peanut butter
- 3 tablespoons tamari
- 2 tablespoon Sambal oelek
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Everything Else
- 8 ounces udon noodles cooked according to package and rinsed in cold water
- 1 cup shredded cabbage
- 1/2 cup chopped mixed fresh herbs – I use cilantro, mint, and basil
- 1/2 English cucumber diced
- 4 green onions sliced
- 2 Thai chilis minced
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk all of the sauce ingredients until smooth. Refrigerate the sauce while you prepare the rest of the recipe.
- Combine the noodles, shredded cabbage, herbs, cucumber, green onion, and chiles.
- Pour the sauce over the salad and toss well to combine. Transfer to a serving platter and sprinkle with sesame seeds to serve.
Notes
Nutrition Estimate
More Summer Dinner Ideas
Happy noodling,
