Peanut-Ginger Udon Noodles Recipe

Name: Peanut-Ginger Udon Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head of broccoli, cut into florets; 1 pound (16 oz) frozen udon noodles; 2 tablespoons natural peanut butter; 2 tablespoons unseasoned rice vinegar; 2 tablespoons toasted sesame oil; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 1-inch piece of ginger, finely grated; 1 small carrot, shredded; 2 scallions, thinly sliced; Salt to taste; Toasted sesame seeds for sprinkling

Servings: persons

1 small head of broccoli, cut into florets
1 pound (16 oz) frozen udon noodles
2 tablespoons natural peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon brown sugar
1-inch piece of ginger, finely grated
1 small carrot, shredded
2 scallions, thinly sliced
Salt to taste
Toasted sesame seeds for sprinkling

1
Bring a large pot of water to a boil. Add the broccoli florets and blanch for 1 minute, or until bright green and just barely tender. Remove from the pot with a skimmer or slotted spoon, leaving the blanching water behind. Lay the florets out in a single layer on a clean towel to dry. Set aside.
2
Return the water to a boil. Add the noodles and cook for 1 minute, or until just tender. Drain the noodles, then rinse them gently under cold running water until the water runs clear. Pat or shake the noodles dry, and set aside.
3
In a large mixing bowl, whisk together peanut butter, rice vinegar, sesame oil, soy sauce, brown sugar, and ginger. Add broccoli, noodles, carrots and scallions, and toss to coat everything with the dressing. Taste and adjust the salt as needed (you probably won't need any, since the peanut butter and soy sauce are already plenty salty).
4
Sprinkle with toasted sesame seeds, and serve at room temperature. Leftovers are also great cold, straight from the fridge; they'll keep, tightly covered, for up to 3 days.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small head of broccoli, cut into florets, 1 pound (16 oz) frozen udon noodles, 2 tablespoons natural peanut butter, 2 tablespoons unseasoned rice vinegar, and more.

Yes, Peanut-Ginger Udon Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut-Ginger Udon Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions