-
-
My review
Udon Peanut Butter Noodles
Mojito Mama
"Udon noodles with a spicy Peanut sauce."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 422 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 422 calories; 15.9 g fat; 34.3 g carbohydrates; 34.3 g protein; 83 mg cholesterol; 875 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 96136 Ratings
-
-
-
-
-
Most helpful positive review
10/23/2009
DELICIOUS! I substituted sesame oil for the chile oil and used Sriracha hot chile sauce to finish for heat. The amount of sauce for the udon noodles was a little short. Next time I will make 1 1...
Most helpful critical review
3/3/2010
This was okay, maybe I just didnt like the overwhelming amount of peanutbutter in it. I tasted the sauce before I put it on the noodles and it was way too nutty for my taste, but it tasted a LO...
Most helpful
Most positive
Least positive
Newest
10/23/2009
DELICIOUS! I substituted sesame oil for the chile oil and used Sriracha hot chile sauce to finish for heat. The amount of sauce for the udon noodles was a little short. Next time I will make 1 1...
5/11/2010
This is really good and super easy for a weeknight dinner! I followed the recipe as written, except I doubled the recipe, used the juice from the rotisserie chicken in place of 1/2 the broth, an...
11/7/2009
Made a few changes: subbed fried tofu for chicken, fresh udon instead of dried, no peanuts or cilantro, and added a bit more peanut butter to the sauce. It was very tasty and rich.
4/5/2011
Absolutley delicious! My local co-op has a deli item like this that I wanted to recreate at home. I loved being able to add lots of veggies. I sauteed red pepper, pea pods and green onion in ...
8/16/2010
I received rave reviews from family and friends and it's so quick and easy to make! I use a nice big pan and mix everything (except toppings) into the sauce in the pan. Add a little extra stoc...
7/31/2011
lovely! my boyfriend and i ate it right up! i poached 2 boneless, skinless chicken breasts and shredded them in place of rotisserie chicken. Also, used a little sesame oil and about a tablespoo...
4/19/2011
This was actually pretty good. I did not have fresh ginger, so I substituted powdered ginger instead. I also used minced garlic (out of a jar) for a quicker recipe. This was quick, yummy, and de...
11/12/2010
What can I say except that I LOVED this dish!!! We only have one grocery store and, unfortunately, I couldn't find chili oil so didn't add it. I also didn't add the chicken but, I imagine this...