Description

These Garlic Peanut Noodles are a flavorful and easy-to-make dish featuring tender udon noodles coated in a creamy, savory-sweet peanut sauce, enhanced with garlic, scallions, and a crunchy topping of roasted peanuts. Perfect for a quick weeknight dinner, this recipe also includes optional baked tofu and a splash of spicy chili crisp for an extra punch.

Ingredients

Scale

Noodles and Vegetables

4 scallions
20 ounces (570g) fresh udon noodles (OR 8 ounces (225g) dried udon noodles)
1 red bell pepper (thinly sliced) OR 8 oz (225g) Persian cucumber, julienned

Sauce and Oil

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 batch Baked Tofu (optional)
Chinese chili crisp (optional)

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Instructions

Prep the tofu (optional): If making baked tofu, begin by pressing and prepping the tofu so it can bake while you prepare the noodles.
Boil water for noodles: Bring a large saucepan of water to a rolling boil to cook the noodles according to package instructions.
Prep scallions and garlic: Trim scallions, slice thinly on a bias, then soak in cold water for about 10 minutes to mellow the sharpness. Drain and pat dry. Peel and finely grate or mince the garlic, placing it in a small bowl.
Cook and cool noodles: Cook the udon noodles as per package directions. Drain and rinse under cold water to stop cooking and cool them to room temperature. Transfer noodles to a large mixing bowl.
Sizzle garlic in hot oil: Heat the neutral oil in a small saucepan over medium-high heat until very hot (approximately 350ºF/175ºC). Carefully pour the hot oil over the garlic to release its aroma, then let rest for 1 minute.
Add seasonings to garlic oil: Stir in soy sauce, rice vinegar, brown sugar, and ground white pepper into the garlic oil mixture until well combined.
Prepare the peanut sauce: Depending on noodle type, add 3 tablespoons (fresh udon) or ⅓ cup (dried udon) of hot water to a medium bowl. Whisk in peanut butter until smooth and loosened, then whisk in the garlic-soy mixture, creating a thin sauce that will thicken when mixed with noodles.
Combine noodles and sauce: Pour the peanut sauce over the noodles and toss well using tongs to coat evenly. If sauce is too thick, add 1-2 tablespoons of hot water to reach desired consistency.
Mix in toppings: Fold in the drained scallions, chopped roasted peanuts, and your choice of thinly sliced red bell pepper or julienned cucumber. Add baked tofu if using.
Serve: Plate the noodles and top each serving with a spoonful of Chinese chili crisp for a spicy kick.

Notes

These noodles are a new favorite for their rich, slurpable texture and addictive savory-sweet peanut flavor.
Use either fresh or dried udon noodles, adjusting hot water quantity for the sauce accordingly.
Soaking scallions in cold water softens their flavor and crunch.
Add chili crisp last for an optional spicy layer.
Baked tofu is optional but adds protein and texture.

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