Udon Noodles with Asian Vegetables and Peanut Sauce
Savor the bold and delightful flavors of Udon Noodles with Asian Vegetables and Peanut Sauce, a quick and vibrant dish perfect for weeknight dinners or meal prep. Tender udon noodles are seamlessly paired with a medley of fresh, crisp veggies—like carrots, snap peas, and shiitake mushrooms—all tossed in a luxuriously creamy peanut sauce infused with garlic, ginger, and a touch of sweetness from honey or maple syrup. This stir-fry recipe comes together in just 30 minutes and features the perfect balance of savory and nutty, with a hint of tang thanks to soy sauce and rice vinegar. Customize it with optional garnishes like cilantro and sesame seeds for an irresistible finishing touch. Ideal for fans of Asian-inspired recipes, this hearty and nutritious dish is as satisfying as it is easy to prepare!
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Recipe Information
Ingredients
- 12 oz udon noodles
- 0.33 cup peanut butter (creamy)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp water or vegetable broth
- 1 tbsp vegetable oil
- 1 cup carrots, julienned
- 1 whole red bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 cup shiitake mushrooms, sliced
- 2 whole scallions, thinly sliced
- 1 tbsp sesame seeds (optional, for garnish)
- 2 tbsp cilantro (optional, for garnish)
Instructions
Cook the udon noodles according to the package instructions. Drain, rinse with cold water to prevent sticking, and set aside.
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, grated ginger, and water or vegetable broth until smooth and set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the carrots, red bell pepper, snap peas, and shiitake mushrooms to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
Lower the heat to medium and add the cooked udon noodles to the skillet with the vegetables.
Pour the peanut sauce over the noodles and vegetables. Toss everything together until the noodles and vegetables are evenly coated with the sauce.
Cook for an additional 2-3 minutes, stirring frequently to ensure the sauce is warmed through.
Remove from heat, garnish with sliced scallions, sesame seeds, and chopped cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 52.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 356 mg | 27% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2788 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
