Udon noodles with a spicy Peanut sauce.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

422 calories; 15.9 g total fat; 83 mg cholesterol; 875 mg sodium. 34.3 g carbohydrates; 34.3 g protein; Full Nutrition

Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2009
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 1/2 times the amount of sauce. Read More
(41)

Most helpful critical review

Rating: 3 stars
03/04/2010
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 LOT better with the chicken and the noodles. Read More
(1)
143 Ratings
  • 5 star values: 92
  • 4 star values: 43
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/26/2009
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 1/2 times the amount of sauce. Read More
(41)
Rating: 5 stars
10/26/2009
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 1/2 times the amount of sauce. Read More
(41)
Rating: 4 stars
05/12/2010
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 and added a little sesame oil. Not too spicy - heat lovers may want to add crushed red pepper like my guys did but I ate it as is and it was great. Thanks for the recipe! Read More
(33)
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Rating: 5 stars
11/09/2009
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. Read More
(22)
Rating: 5 stars
04/06/2011
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 a little sesame oil to crisp-tender before adding at the end. Also chunky pb did the trick and I didn't need additional peanuts. I think I will reduce the ginger to 1 TBSP next time. I didn't use chicken...marinated tofu would be great in this though. Read More
(15)
Rating: 5 stars
08/17/2010
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 stock if it's too dry. To save time I doubled the peanut butter (crunchy natural peanut butter from the health shop) and left out the peanuts at the end as recommended by some reviewers. 2 handfuls of snow peas rinsed in boiling water and cut into strips make a delicious addition. If you don't have a roast chicken use 4 chicken breasts - fry in the pan before making the sauce remove slice and add at the end. Read More
(14)
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Rating: 5 stars
07/31/2011
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 tablespoon of crushed red pepper. Delicious! Read More
(9)
Rating: 5 stars
11/17/2010
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 would be fantastic with prawns too. Thank you for sharing this recipe as we will definitely be doing it again! Read More
(8)
Rating: 5 stars
04/20/2011
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 delicious. The only thing I will do different next time is use less soy sauce. It came out kind of salty. Only my opinion though. Thanks!:) Read More
(7)
Rating: 4 stars
02/24/2011
I first want to say that I didn't have all the ingredients so that could be part of why I only gave it 4 stars. I used chicken breast. I boiled the breast than shredded... taste great. I do not like honey so I left that out. I didn't have red peppers which I think if I did this recipe might have been 5 stars. I added carrots which turned out good. If I make this again I will add carrots along with the red bell pepper. I only had dried cilantro which I couldn't even taste so next time I will make sure to have fresh cilantro. I had hot chili oil which gave it a nice kick. I saw a similar recipe that added a splash of lime just before serving. Read More
(6)
Rating: 3 stars
03/04/2010
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 LOT better with the chicken and the noodles. Read More
(1)