Udon Peanut Butter Noodles Food
UDON NOODLES WITH PEANUT BUTTER
A not-so-spicy and a quick noodles recipe with Japanese wheat flour noodles - Udon with the hint of peanut butter.
Provided by Srividhya G
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the noodles according to the package instructions. Here is how I cooked. I bought 4 cups of water to boil by adding one tsp of sesame oil and 1/4 tsp of salt. The package instruction mentioned 12 minutes of cooking time. I let it cook for 10 minutes and then turned off the heat. I let the noodles stay in hot water for two minutes and then drained the hot water and ran it through the cold water.
- Cut the green onions and set aside.
- Peel and cut the ginger and garlic finely.
- Heat a pan or wok and add the peanut oil. Ensure you are cooking on high heat.
- Add the green onions, ginger, and garlic. Saute on high heat for a couple of minutes.
- Now reduce the heat and then add the soy sauce, sriracha, peanut butter and 1/3 tsp of salt.
- Mix them. Allow the peanut butter to melt and combine with other ingredients.
- Now increase the heat to high and add the cooked noodles.
- Mix gently and ensure the noodles are coated evenly with the salt.
- Cook on high for two minutes and turn off the heat.
- Sprinkle the black and white sesame seeds and serve hot.
Nutrition Facts : Calories 261 kcal, Carbohydrate 29 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Sodium 838 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
UDON PEANUT BUTTER NOODLES
Udon noodles with a spicy Peanut sauce.
Provided by Mojito Mama
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
- While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 34.3 g, Cholesterol 83.1 mg, Fat 15.9 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 3.4 g, Sodium 875 mg, Sugar 6.4 g
PEANUT BUTTER NOODLES
This is kid friendly with an Asian twist. Can also be made with spaghetti pasta.
Provided by Amy Brolsma
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
- Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 46.8 g, Fat 12 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 2.1 g, Sodium 1188 mg, Sugar 9 g
PEANUT SAUCE UDON NOODLES
Steps:
- Heat water in a large saucepan. Add salt. Once it starts to boil, add noodles. Give it a quick stir and boil for 9-12 minutes (or as instructed in the packaging).
- Once it's boiled, turn off the heat and drain. Drizzle a bit of olive oil and gently mix using 2 forks. This prevents the noodles from sticking (and drying out) while we're preparing the rest of the ingredients.
- In a mixing bowl, add all the peanut sauce ingredients. Stir and mix until smooth. If you're using crunchy peanut butter (like I have) you might have to stir it vigorously. Set aside.
- Set a saute pan over medium heat. Add oil.
- Once it's hot, add ginger + garlic and stir-saute until golden, around 1-2 minutes.
- Add mushroom + broccoli and stir-saute for 1-2 minutes. Pour in 2 tablespoons of water. Cover the pan and let it cook for 2-3 minutes.
- Add the boiled noodles + carrots + peanut sauce. Gently fold and mix until the noodles are completely coated with the sauce.
- Garnish with green onions and sesame seeds. Serve hot or cold.
Nutrition Facts : Calories 499 kcal, Carbohydrate 64 g, Protein 20 g, Fat 21 g, SaturatedFat 4 g, Sodium 1791 mg, Fiber 10 g, Sugar 19 g, ServingSize 1 serving
PEANUT BUTTER NOODLES
Very nutritious and delicious! My kids love this recipe. You can use Udon or Rice noodles....but I just use spaghetti. Use vegetable broth for a vegetarian option. Also delicious with grilled shrimp or chicken for a heartier pasta. I have found the new Barilla Plus Spaghetti is GREAT in this. It has a hearty flavor that really compliments the dish.
Provided by LizP5885
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Add noodles and cook until tender according to package directions. Drain.
- Combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
- For Vegetarian use the Vegetable Broth option.
PEANUT BUTTER UDON NOODLES
Steps:
- Cook the noodles according to the package instructions.
- Meanwhile. whisk together all the ingredients until there are no longer clumps (roughly 2 mins).
- When the noodles are ready, strain and return to pot.
- Pour the sauce over the noodles, stir well to combine. Serve.
UDON NOODLES WITH ASIAN VEGETABLES AND PEANUT SAUCE
This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
- Bring to a boil; cook 1 minute, stirring constantly.
- Set aside.
- Cook noodles in boiling water 8 minutes.
- Drain well.
- Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.
Nutrition Facts : Calories 389.1, Fat 10.6, SaturatedFat 2, Sodium 1695.5, Carbohydrate 61.4, Fiber 6.3, Sugar 12.3, Protein 14.2
PEANUT BUTTER UDON NOODLES
This creamy peanut butter udon noodles recipe is ready in 3 mins and you only need a few ingredients!
Provided by Cheap Lazy Vegan
Categories Main Course Side Dish
Time 3m
Number Of Ingredients 9
Steps:
- Add udon noodles and frozen veggies to a microwave-safe bowl filled with hot water. No need to measure as you'll be draining it afterwards. Microwave for 2 minutes.
- While microwaving, make the peanut butter sauce by mixing together peanut butter and maple syrup. Then add in apple cider vinegar and soy sauce. Mix until smooth.
- Drain the water once you've microwaved your udon noodles and vegetables.
- Pour sauce into the noodles and mix well.
- Top with crushed red peppers and toasted sesame seeds (optional). Enjoy!
Nutrition Facts : Calories 553 kcal, Carbohydrate 79 g, Protein 24 g, Fat 18 g, SaturatedFat 4 g, Sodium 1323 mg, Fiber 9 g, Sugar 18 g, UnsaturatedFat 13 g, ServingSize 1 serving
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