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Peanut noodles with red peppers, green onions, tofu, and peanuts, drizzled with chili oil.
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Garlic Peanut Noodles

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings: 4
Calories: 495.6kcal
Author: Nisha Vora

Ingredients

  • 4 scallions
  • 20 ounces (570g) fresh udon noodles OR 8 ounces (225g) dried udon noodles (see Note 1)
  • 4 cloves garlic
  • 1 ½ tablespoons neutral-flavored oil of choice
  • 2 tablespoons Chinese light soy sauce (or regular soy sauce or tamari) (see Note 2)
  • 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 (see Note 3)
  • ½ cup (70g) roasted peanuts (or cashews), roughly chopped
  • 1 red bell pepper thinly sliced OR 8 oz (225g) Persian cucumber, julienned (see Note 4)

For serving (optional)

  • 1 batch Baked Tofu
  • Chinese chili crisp (see Note 5)

Instructions

  • If you’re making the Baked Tofu, start by pressing and prepping the tofu. Make the peanut noodles while the tofu bakes.
  • Bring a large saucepan of water to a boil for the noodles.
  • While the water comes to a bowl, prep the scallions and garlic.
    a. Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of cold water and soak for ~10 minutes or until done prepping. Drain the scallions and pat dry.
    b. Garlic: Grate the garlic, finely mince, or use a garlic press. Add garlic to a small bowl.
  • Cook the noodles according to the package instructions. Drain, then rinse under cold water to bring to room temp. Transfer the noodles to a large bowl.
  • Sizzle the garlic: Heat the neutral oil in your smallest saucepan over medium-high heat for at least 3 minutes, or until very hot (if you have a thermometer, it should register at 350ºF/175ºC).
  • Pour the hot oil over the garlic and allow to sizzle. Rest for 1 minute, then stir in the soy sauce, rice vinegar, sugar, and white pepper.
  • Mix the peanut sauce: If using fresh udon, measure out 3 TBSP hot water (45 mL). If using dried udon, measure out ⅓ cup (80 mL). In a medium bowl, whisk together the peanut butter and hot water until it’s loosened. Add in the soy sauce-garlic mixture and whisk until smooth.
    The sauce will be quite thin at this point, but it will thicken as it coats the noodles.
  • Pour the peanut sauce on the noodles, tossing to coat the noodles well with tongs. If it feels too thick or tacky, add 1 to 2 tablespoons of hot water. Stir in the drained scallions, chopped peanuts, and optional veggie of choice. Taste, adding a splash of soy sauce or rice vinegar, if desired. Fold in Baked Tofu, if using.
  • Top each serving with a bit of chili crisp.

Video

Notes

  1. For fresh or shelf-stable udon noodles, use 20 oz (570g). If using dried udon noodles or any other dried noodle, use 8 oz (225g). If you have frozen udon noodles, use 28 to 30 oz (800 to 850g). If gluten free, use relatively thick rice noodles. 
  2. Don't have Chinese light soy sauce? Use any grocery store brand of soy sauce; you may want to add just a splash more, as it’s less salty. Gluten free? Use GF soy sauce or tamari.
  3. Use the lower amount of water for fresh noodles; the higher amount for dried noodles. 
  4. Or use another crunchy vegetable, such as shredded napa cabbage or carrots. Or serve noodles with steamed or sautéed broccoli, bok choy, green peans, or snap peas. 
  5. If you have my cookbook Big Vegan Flavor, the Chinese Chili Crisp from page 187 is incredible here. If using store-bought chili crisp, I like Lao Gan Ma, Momofuku, Mama Teav’s, & Fly By Jing (affiliate links). Don’t have chili crisp? Finish the dish with a drizzle of toasted sesame oil and a few shakes of roasted sesame seeds.