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.
Table of contents
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.
It’s also versatile – 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. Just don’t skip the herbs – combining cilantro, mint, and basil gives the dish its fresh summery vibe.
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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
Extra: If you have some leftover cooked chicken feel free to toss some in to make it even more filling.
How to Make It
Combine the peanut butter, tamari, sambal oelek, lime, vinegar, and sesame oil in a bowl.
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 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.
Happy noodle tossing,
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More Easy Recipes to Try
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PrintSpicy Peanut Udon Noodles
This easy noodle dish has a spicy peanut sauce, chewy udon noodles, and crunchy veggies. It’s delicious warm or cold and the leftovers keep well, too.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Toss
- Cuisine: Thai-Inspired
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 under 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
Substitutes: If you can’t find tamari, you can use the same amount of low-sodium soy sauce. If you can’t find Sambal oelek (spicy chili sauce), use the same amount of sriracha.
Storage: This dish will keep well in an airtight container in the refrigerator for three to four days. Enjoy the leftovers cold or warm them up in the microwave.
Nutrition
- Calories: 339
- Sugar: 7.7g
- Sodium: 985.5mg
- Fat: 9.5g
- Saturated Fat: 1.8g
- Unsaturated Fat: 7.0g
- Trans Fat: 0g
- Carbohydrates: 52.4g
- Fiber: 4.1g
- Protein: 13g
- Cholesterol: 0mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.