Serve these sesame udon noodles as a delicious side dish to your Asian-inspired supper. So quick and simple to make.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- ¼ cup peanut oil
- 3 tablespoons sesame oil
- 1 dash hot pepper sauce
- ½ green bell pepper, julienned
- ½ red bell pepper, julienned
- ½ yellow bell pepper, julienned
- 4 green onions, minced
- 2 cups diagonally sliced snap peas
- 2 tablespoons sesame seeds, toasted
- 1 (7 ounce) package fresh udon noodles
Instructions
- In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
- Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
- In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.
- Toast sesame seeds in a dry skillet over medium heat. Shake the pan, or stir occasionally until lightly browned, about 3 minutes.
Reviews
I followed the recipe but skipped the peanut oil since I didn’t have any however the noodles flavor still came out delicious and it was super easy! Thanks for the recipe!
Delicious! I used mushrooms and some shrimp too, I just sautéed them all together instead of microwaving. Came out great!
Subtle flavoring. I would like to give it more punch. Not sure what to use.
Too many ch sauce but who cares! I have 3 boys, 2×19 yr old and a 16 yr picky eater (seriously only eats poutine and crepes) and a very hungry husband. They ate everything, came back for more and made more noodles. I can’t keep the stuff around. My husband has nut allergies, so canola and sesame oil. Adjusted the sauce to taste (sugar to counteract the tartness a bit), and it was A+
The best thing I have made from All Recipes so far. I used a 17.65 oz package of dried udon noodles from the Japanese market. The package is written in Japanese, which I do not read, but I think the brand might be Sanshuan. I left out the peanut oil completely because I didn’t have any. I didn’t substitute for it, and the oiliness is exactly perfect. I used 1/2 tablespoon of ground ginger in place of fresh ginger. I used sriracha for the hot pepper sauce.
This was very good. The sauce is excellent.
Simple ingredients, super easy, authentic taste, & delicious!! I made extra sauce to serve with other meals/dishes.
Definitely not a fan. This recipe tastes just way too salty for me.
Delicious and different noodles. I left out the peppers and added some chopped sauteed spinach and onion. Tasted great. We only used about half the sauce, and so we can look forward to another tasty dish of udon noodles.
I think this has potential but was underwhelming.. Nobody really liked how much vineagar was in this. I will try again because its definitely a good base and make some of my own alterations to it next time.
This is very good, although at first we found it a bit too tangy. The simple solution was to add some hoisin sauce to the dressing. Once I did that, the family couldn’t stop eating it, the kids took it in their school lunches the next day and they were asking for it again the following week. I didn’t have any snap peas, but I had some frozen edamame, so I substituted that. I also added matchstick carrots and shrimp.
Loved this! I used the veggies I had on hand and it was perfect. I don’t think it was too oily at all. I did add about 3 TBS peanut butter to the sauce and it was phenomenal!
I really loved it. I used 14oz of udon noodles. I did not put in the hot sauce or the peppers. For me the spice was perfect. My husband and kids thought it was too spicy. If I make it again I will reduce the ginger to lower the spice.
I stir fried the veggies with chicken and cooled them in fridge as well as noodles before serving. I don’t like to microwave veggies. Sauce was good though and let the noodles marinate in that for a while.
Fabulous recipe. As a side dish, this tends to serve 2, not 4. This isn’t bc the portions are meager– it’s bc people want more of it. I prefer just a bit less oil. Otherwise, I follow this recipe precisely. Often serve this with Halibut with Rice Wine, a recipe available on this website. The two work very well together.
Nice but a bit oily so will adjust next time
I made this with different veggies (what happened to be in my fridge) and everyone loved it. I cooked the udon noodle in a saute pan. Drained and returned to the pan and slowly added the sauce to it. I was worried about it being to oily, as stated by some of the other reviewers. I ended up using all of the sauce and it was perfect for my taste (although I didn’t add quite as much peanut oil as the recipe called for because I ran out). I added raw spinach, onion, green onion and some thawed frozen peas to the pan and heated until the spinach wilted and some of the extra sauce evaporated. Perfection. I was liberal with the amount of Sriracha in the sauce and loved the heat!
I made it, the dressing was tasty enough, but there was WAY too much dressing for one pkg of noodles and the veggies mentioned. There’s a pool of dressing at the bottom of my serving bowl, so I would say to use half the amount of oil and soy sauce unless you’re using a lot of noodles, more than this recipe calls for. I only used about 3/4 the dressing I made, and it was still too much. So I’ll have some in the ‘fridge for nest time- not sure how long it will keep. However, taste was not disappointing, I liked it, but it was a bit time consuming for me to make.
It is good but a bit strong on the rice vinegar. I would only use 2 tablespoons next time.
Teriyaki chicken was on the dinner menu and was looking for a starch to replace the rice I had planned on serving. Happened upon this recipe and thought I’d give it a whirl… WOW, am so glad I did. HELPFUL HINT: As with any recipe that calls for dressing, always add to taste. This recipe definitely falls under this rule otherwise the noodles will be too oily as others have noted in their reviews. Overall 5 star. Thank you bajathecat for the submission!
This is the best udon noodle recipe I have come across yet. I disagree, I thought the dressing was perfect. I added in some shredded carrot and broccoli. Super tasty. The family loved it. Will definitely be doing it again sometime soon ans will be adding it to my recipe book.