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For this dish, you will need 200g of udon noodles. Udon noodles are thick and chewy. They soak up the sauce well. You can find them in Asian markets or grocery stores. They cook quickly, making them great for busy days. The sauce gives this dish its rich flavor. You will need: - 4 tablespoons of smooth peanut butter - 2 tablespoons of low-sodium soy sauce - 1 tablespoon of sesame oil - 1 tablespoon of sriracha sauce (adjust for spice preference) - 1 tablespoon of honey or maple syrup - 1 tablespoon of rice vinegar - 1 garlic clove, minced - 1 teaspoon of fresh ginger, grated These ingredients blend to create a creamy, spicy sauce. The peanut butter adds depth, while sriracha brings heat. The honey or maple syrup balances the flavors. Fresh produce adds color and crunch. You will need: - 1 small red bell pepper, thinly sliced - 2 green onions, chopped - 1 cup of snap peas or snow peas The bell pepper adds sweetness. Green onions add a mild onion flavor. Snap peas provide a nice crunch. These veggies mix well with the noodles and sauce, making every bite exciting. To start, you need to cook the udon noodles. Boil water in a pot. Once the water is bubbling, add the noodles. Cook them according to the package instructions, usually about 8-10 minutes. When they are tender, drain the noodles and set them aside. Make sure to rinse them briefly under cold water. This helps stop the cooking process. Next, let’s make the peanut sauce. In a mixing bowl, add 4 tablespoons of smooth peanut butter. Then, pour in 2 tablespoons of low-sodium soy sauce. Add 1 tablespoon of sesame oil for a rich flavor. If you like heat, add 1 tablespoon of sriracha sauce. You can adjust this for your spice preference. Next, mix in 1 tablespoon of honey or maple syrup, followed by 1 tablespoon of rice vinegar. Finally, add 1 minced garlic clove and 1 teaspoon of grated fresh ginger. Whisk everything together until it is smooth and well combined. Now, let’s stir-fry the veggies. Heat a splash of water in a large non-stick skillet or wok over medium-high heat. Add 1 thinly sliced small red bell pepper and 1 cup of snap peas or snow peas. Stir them often for about 3-5 minutes until they are tender-crisp. After the veggies are ready, add the cooked udon noodles to the skillet. Pour the peanut sauce over the noodles and vegetables. Gently toss everything together until the noodles and veggies are coated in the sauce. Stir-fry for another 2-3 minutes. This helps everything heat through and thickens the sauce a bit. Finally, remove the skillet from the heat. Sprinkle chopped green onions on top. For an extra touch, garnish with chopped peanuts, sesame seeds, and fresh cilantro if you like. Enjoy your spicy peanut udon noodles! You can make this dish as spicy as you want! Start with one tablespoon of sriracha. If you like it hotter, add more sriracha bit by bit. For milder flavor, use less. You can also add red pepper flakes for a nice kick. Want to add more flavor? Try adding lime juice or a splash of coconut milk. You can also toss in some chopped carrots or broccoli for extra crunch. Fresh herbs like basil or mint can brighten the dish. They add a great taste and look pretty too! To keep your noodles from sticking, rinse them in cold water after cooking. This cools them down and helps stop the cooking process. Also, make sure to toss them in the pan with the sauce right away. Stir well to coat each noodle in sauce. This way, they stay nice and separate! {{image_2}} You can easily make this dish vegetarian or vegan. Just swap out honey for maple syrup. This keeps the sweetness while making it plant-based. Use soy sauce and peanut butter, which are both vegan-friendly. You can also add more veggies for flavor and texture. Try adding carrots or broccoli. They work well with the peanut sauce. Want to add protein? Chicken, tofu, or shrimp are great options. For chicken, use bite-sized pieces. Cook them in the skillet before the veggies. For tofu, use firm or extra firm. Cut it into cubes and pan-fry until golden. Shrimp cooks quickly too. Just add them when the veggies are almost done. This way, they stay juicy and tender. Mixing up the veggies can change the dish. You can use bell peppers, carrots, or zucchini. Each adds a unique taste and crunch. Snow peas or snap peas give a nice sweetness. Feel free to experiment with what you have on hand. The key is to keep the veggies crisp and vibrant. This keeps the dish exciting and fresh. You can store leftover Spicy Peanut Udon Noodles in an airtight container. Make sure the noodles cool down first. Place them in the fridge for up to three days. If you want to keep them fresh, try not to mix in the garnishes. Keep the peanuts and cilantro separate until you serve again. To reheat, you have a few good options. You can use a microwave or a skillet. If using a microwave, place the noodles in a bowl. Add a splash of water to keep them moist. Heat for one to two minutes, stirring halfway through. If you prefer a skillet, heat a little oil over medium heat. Add the noodles and stir until warm. You can freeze these noodles for future meals. First, let them cool completely. Place the noodles in a freezer-safe bag or container. Remove as much air as possible before sealing. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat as described above for best results. You can serve Spicy Peanut Udon Noodles with several tasty sides. Here are some great options: - Grilled Chicken: The smoky flavor goes well with the noodles. - Tofu Stir-Fry: A great vegetarian choice that adds protein. - Spring Rolls: Light and fresh, these make a nice starter. - Asian Salad: A crisp salad with sesame dressing can balance the meal. - Steamed Vegetables: Broccoli or bok choy add color and nutrients. These sides enhance your dish and make it feel complete. Yes, you can use other noodles if you prefer. Here are some good substitutes: - Rice Noodles: They are gluten-free and easy to use. - Soba Noodles: These buckwheat noodles add a unique flavor. - Spaghetti: A common choice if you can't find udon. Each type of noodle has its own taste and texture, so feel free to experiment. Making Spicy Peanut Udon Noodles is quick and easy. Here’s a breakdown: - Prep Time: About 10 minutes to gather and prep your ingredients. - Cook Time: Roughly 10 minutes to cook and combine everything. In total, you can enjoy this dish in just 20 minutes! It's perfect for a busy weeknight. In this blog post, we explored how to make Spicy Peanut Udon Noodles. We covered essential ingredients, such as noodles, sauce, and fresh produce. I shared step-by-step instructions for cooking and combining everything. Tips and tricks helped you adjust spice levels and avoid sticky noodles. We also discussed variations, including vegetarian options and protein additions. Finally, I provided guidance on storing leftovers. Embrace these ideas to create a delicious meal that fits your taste. Enjoy your cooking adventure!

Spicy Peanut Udon Noodles

Elevate your dinner game with these Spicy Peanut Udon Noodles! This quick and easy recipe combines creamy peanut butter and a kick of sriracha for a flavorful experience you won't forget. Perfect for a weeknight meal, this dish comes together in just 20 minutes. Click through to explore the full recipe and enjoy a delicious bowl of udon noodles that's packed with veggies and topped with crunchy peanuts. Your taste buds will thank you!
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Ingredients
  

200g udon noodles

4 tablespoons peanut butter (smooth)

2 tablespoons soy sauce (low sodium)

1 tablespoon sesame oil

1 tablespoon sriracha sauce (adjust for spice preference)

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 garlic clove, minced

1 teaspoon fresh ginger, grated

1 small red bell pepper, thinly sliced

2 green onions, chopped

1 cup snap peas or snow peas

Chopped peanuts and sesame seeds for garnish

Fresh cilantro for garnish (optional)

Instructions
 

Start by cooking the udon noodles according to the package instructions. Once cooked, drain and set aside.

    In a mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, sriracha, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger until smooth and well combined.

      In a large non-stick skillet or wok, heat a splash of water over medium-high heat. Add the sliced red bell pepper and snap peas, stirring frequently for about 3-5 minutes or until they become tender-crisp.

        Add the cooked udon noodles into the skillet with the vegetables, and pour the peanut sauce over everything. Toss gently until the noodles and vegetables are thoroughly coated in the sauce.

          Continue to stir-fry for another 2-3 minutes, allowing everything to heat through and the sauce to thicken slightly.

            Remove from heat and sprinkle with chopped green onions, and garnish with chopped peanuts, sesame seeds, and fresh cilantro if desired.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2