These peanut butter noodles are flavorful and suitable for children. This recipe also works with spaghetti noodles.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 8 ounces Udon noodles
- ½ cup chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 ½ tablespoons minced fresh ginger root
- 1 ½ tablespoons honey
- 3 cloves garlic, minced
- 2 teaspoons hot chile paste (Optional)
- ¼ cup chopped green onions
- ¼ cup chopped peanuts
Instructions
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Meanwhile, combine chicken broth, soy sauce, peanut butter, ginger, honey, garlic, and chili paste in a medium saucepan. Cook and stir over medium heat until peanut butter melts and sauce is heated through.
- Add drained noodles to peanut butter sauce; toss to coat. Garnish with green onions and peanuts.
Reviews
Excellent sauce! It renders a very small amount. That’s why I doubled the quantities and also added sautéed vegetables: onion, pepper, bak choy, shiitake mushrooms, kohlrabi and added – yummy yummy
Made this for a dinner when my grand niece and nephew were visiting. It is soooooo good! They loved it as did everyone at the table. I doubled the recipe and added a splash of sesame oil and a splash of hot chili oil. Also used thin spaghetti noodles. Delicious!!! And easy peasy. Gonna be my go to dish for any picnics or parties coming up!
Followed the instructions and it was more of a soup than sauce. Reduced it for 30 minutes on low and that did the trick. It was delicious!
hubby thought it was addictive, but even then, we both felt it was missing something. It definitely needed some salt. It is like a spicy Asian satay sauce. I did not have udon noodles so I used rice noodles.
Well, this is surprisingly good! I used spaghetti, since that’s what I had in the house. I added just a touch of rice wine vinegar, and was very generous with the chili paste. Definitely a keeper, leftovers will be good cold for lunch at work.
Yum! I thought about making this because I didn’t have too much in the pantry – in fact, I didn’t have some of the ingredients, like peanuts, green onions or ginger, and I had to substitute spaghetti noodles for udon… But the rest of the ingredients came together really well, and the recipe is super easy to follow.
It was OK. To my family, there was way to much ginger. And I think maybe adding a vegetable would have been nice too.
This is a great meal over all. but their is way to much ginger in it. I think the next time I make this meal I will grate the ginger instead of mincing it, and I would cut it back to a half tbsp.
Added teaspoon of brown sugar and sesame oil to make it a little sweeter for kids.
I add diced tofu, bean sprouts and diced bell pepper and it is delicious!
This is an awesome dish. I’m vegetarian and I made this for friends along with a salad. Everyone felt very satisfied, which was great since I was the only vegetarian. I didn’t have fresh ginger so I use ground ginger instead.
My store did not have Udon noodles, so I bought Rice based Thai Noodles. That threw me as I was about to boil them, when I read that rather than to boil them, they are to sit for 25 minutes in hot water. The dish turned out a little dry, but the flavor was great and I attribute it to the change I made in the type of noodles used. I would definitely make this again. It was delicious. I also favor spicy food, so I added a shot of hot chili sesame oil and that was a great addition.
A recipe is a guide. Make it the first time as is; then make it to your taste. I used 2 Tbs peanut butter, both red pepper flakes and chili paste cilantro and julienned cucumber garnish, and toasted sesame seeds.
This recipe was delicious!! Will definitely make it again.
So delicious. I don’t like udon noodles so I used rice noodles instead. I skipped the chile paste and crushed peanuts but added lots of fresh veggies: shredded carrot, chopped cilantro, sliced bell peppers and cucumber, and some diced jalapeno. Also added some cooked chicken breast to make it a complete meal. We like it spicy so we topped with sriracha. Next time I’ll add bean sprouts too. This recipe is quite versatile and delicious hot or cold. I will definitely make this again!!
I used spaghetti noodles as suggested – no issues at all. I sustituted a few pinches of red pepper flake for the chili paste and added shredded carrots to the toppings, and served with steamed broccoli to mix in. Also, the sauce was quite thick and on the verge of scorching in the pan, so I added about a tablespoon of sesame oil. This improved the consistency and kept the sugars from burning. It was delicious! The fresh green onion was a perfect counter to the creamy rich sauce. I would love to try a little cilantro for an additional garnish.
Love this recipe! I added a little more peanut butter just because we love the peanut butter-ness and I used crunchy which made it extra yummy!
Ok, this as a base recipe was ahhhhhhmazing! I effectively doubled the recipe Cos I like a lot of sauce. I also used brown sugar instead of honey since I didn’t have any and used chicken sausages as my meat….I also cut 2 small onions through the sauce… yummo! Definitely going on my make-again and often easy meal plan
I made this last night. Delicious. Used thin spaghetti, ground ginger and top with toasted sesame seeds since didn’t have peanuts, fresh ginger or udon noodles. Still tasted great and my son loved it!! Thanks for the recipe, I can see many ways to change it up, like adding garlic shrimp and veggies next time.
This was simple and delicious. I added sauteed tofu to this and it was a hearty meal. I’ll definitely make it again.
Flavor was great and I will make it again. However I will have to play around with liquid ingredients to increase the amount sauce coverage, as it was a bit dry.