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Vegetarian Udon Noodles with Peanut Sauce

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"A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu."
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35 m servings 451
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
  2. Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
  3. Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
  4. Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

Nutrition Facts

Per Serving: 451 calories; 18.4 54.8 20.6 0 945 Full nutrition

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