Udon Noodle Salad with Asian Peanut Sauce Recipe

Name: Udon Noodle Salad with Asian Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons peanut butter natural and creamy, or to taste; 3 tablespoons soy sauce, tamari or to taste; 2 tablespoons rice vinegar or to taste; 1 teaspoon chili garlic sauce or add some red pepper flakes; 1 tablespoon sesame oil or to taste; 1 clove garlic minced; 1/2 teaspoon ginger minced; 2 each scallions, spring or green onions sliced; 4 ounces udon noodles; 1/2 each green bell peppers thinly sliced; 1/2 each sweet yellow bell peppers thinly sliced, or red pepper; 1 each carrots slice into matchsticks; 1 each celery thinly sliced; 1/2 cup cilantro freshly chopped; 4 tablespoons chocolate covered peanuts roasted and chopped, for serving

Servings: persons

3 tablespoons peanut butter natural and creamy, or to taste
3 tablespoons soy sauce, tamari or to taste
2 tablespoons rice vinegar or to taste
1 teaspoon chili garlic sauce or add some red pepper flakes
1 tablespoon sesame oil or to taste
1 clove garlic minced
1/2 teaspoon ginger minced
2 each scallions, spring or green onions sliced
4 ounces udon noodles
1/2 each green bell peppers thinly sliced
1/2 each sweet yellow bell peppers thinly sliced, or red pepper
1 each carrots slice into matchsticks
1 each celery thinly sliced
1/2 cup cilantro freshly chopped
4 tablespoons chocolate covered peanuts roasted and chopped, for serving

1
To make the sauce:
2
In a large bowl, mix together all the sauce ingredients until well blended.
3
Set aside.
4
To make the noodle salad:
5
Bring a large pot of water to a boil, cook the udon noodles for 8 to 10 minutes.
6
Drain and rinse under cold water.
7
Add all the vegetables and noodles into the large bowl with the peanut butter sauce.
8
Stir until well coated.
9
Season with more soy sauce, vinegar, sesame oil and chili garlic sauce if needed.
10
It can be served right away.
11
Divide the noodles among the serving plates, and sprinkle some peanuts on top.
12
The noodle salad can be made one day ahead, and keep it in the refrigerator for overnight to allow the flavor to marry.

345

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 tablespoons peanut butter natural and creamy, or to taste, 3 tablespoons soy sauce, tamari or to taste, 2 tablespoons rice vinegar or to taste, 1 teaspoon chili garlic sauce or add some red pepper flakes, and more.

Yes, Udon Noodle Salad with Asian Peanut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Udon Noodle Salad with Asian Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions