These Easy Peanut Udon Noodles are the perfect lazy dinner for when you need something comforting and quick. What could be easier than boiling noodles, whisking a quick sauce together and combining them? The creamy peanut sauce is addicting! If you want veggies, an extra crunch, and more volume, try my hack of spiralizing cucumbers and adding them to the noodles. For other easy, delicious pasta dinners, try my One Pan Tuscan Pasta, this Vegan Pesto Pasta, and One Pan Spicy Dumplings! For my peanut sauce lovers, make these next: Adzuki Farro Salad with Creamy Peanut Dressing and Easy Vegan Summer Rolls!
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Notes on Ingredients
- Udon Noodles: I like to use thick cut udon noodles for this recipe, but any work. You can also opt for a gluten-free noodle like thick cut rice noodles.
- Peanut Butter: Be sure to use a creamy, runny, natural peanut butter for the sauce. Tahini or sun butter work as a nut-free substitute.
- Soy Sauce: For soy-free, you can use 1:1 coconut aminos.
- Sriracha: You can omit sriracha in the peanut sauce if you want no spice at all.
- Rice Vinegar: Adds tanginess to the sauce. You can substitute 1:1 with lime juice!
- Garlic: Use fresh (minced) or powdered.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Easy Peanut Udon Noodles?
- First, cook the noodles (save some hot water for the dressing).
- Whisk together dressing ingredients in a large bowl.
- Spiralize or thinly slice cucumber.
- Cut tofu into thin slices and air-fry, bake, or sauté.
- Add cooked and strained noodles to the sauce bowl, then add in the cucumbers. Toss until well combined.
- Serve in bowls, add the tofu on top with sesame seed and scallion garnish.
- Enjoy!
- Step 1: First, cook the udon noodles and whisk together the dressing. Spiralize cucumber.
- Step 2: Then, mix together the noodles, cucumber, and dressing.
- Step 3: Cook tofu and add on top of noodles.
- Step 4: Finally, garnish with sesame seeds and scallions.
Commonly Asked Questions
Store the noodles in the fridge for up to 3 days in an airtight container. These noodles are best eaten cold so do not reheat!
Yes! Use a gluten-free rice noodle and be sure to use certified gluten-free soy sauce as most soy sauce contains wheat. Pasta lover?? Make Vegan Lentil Bolognese next!
Yes! You can mix in any other veggies (sauteed mushrooms, bell pepper, spinach, bok choy), or replace the cucumber with another spiralized veggie like zucchini or carrot.
I use a veggie spiralizer. You could also just chop the cucumber in super thin strips!
Yes! Peanut sauce lovers, check these out next: Thai Chopped Salad, Vegan Tofu Lettuce Cups, Adzuki Farro Salad, and Vegan Rainbow Peanut Noodles.
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Extra Helpful Tips
- Do not overcook the noodles! Typically, thick-cut udon noodles only take 3 minutes so don’t overcook to prevent mushy noodles.
- Save a bit of the pasta cooking water to add into the peanut sauce.
- Make crispy tofu by sauteing on tofu sticks on both sides in a non-stick pan until golden brown. You can also bake it in the oven or air-fry it.
- Use a new jar of peanut butter so it’s extra creamy.
- Bulk up the veggies and add whatever you have on hand! Add in sautéed mushrooms, shredded carrots, bok choy, peppers, or even spinach!
- Make my Sweet Potato Noodle Japchae or General Tso’s Tempeh next!
How to Store
Store in an airtight container for up to 3 days in the fridge. Do not reheat as these noodles are best eaten cold (makes great meal-prep!).
If you tried these Easy Peanut Udon Noodles or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Easy Peanut Udon Noodles
Equipment
- 1 pan
- 1 spiralizer optional
- 1 pot
- 1 knife
- 1 strainer
- 1 mixing bowl large
- 1 whisk
Ingredients
- 16 oz udon noodles thick cut
- 1 cucumber
- 1 block tofu extra firm – optional for protein
- scallions garnish
- sesame seeds garnish
Peanut Sauce
- ½ cup peanut butter unsweetened
- ¼ cup soy sauce
- 1 tablespoon sesame oil toasted
- 2 teaspoon sriracha
- 2 tablespoon rice vinegar
- 1 teaspoon garlic minced or powdered
- 1 teaspoon ginger minced or powdered
- ½ cup water hot
Instructions
- First, boil the noodles according to box instructions. Save hot water for the sauce.
- Whisk together dressing ingredients in a large bowl.
- Spiralize or thinly slice cucumber.
- Cut tofu into thin slices or cubes and air-fry, bake or sauté. I suggest sautéing in a little oil until golden on both sides, then add a little coconut aminos or soy sauce to the pan and saute on low until absorbed. Sprinkle sesame seeds on top of the tofu.
- Add noodles to the sauce bowl when they're done cooking, then add in the cucumbers. Toss until well combined.
- Serve in bowls, add the tofu on top with the sesame seed and scallion garnish.
- Enjoy!
Becky Donnelly says
Easy to make, delicious, creamy, and filling!
This recipe makes a ton of food and I’m curious to see how it holds in the fridge for tomorrow’s lunch.
Kay says
Sirachi powder or sauce?
Danielle Brown says
Sauce
Katherine Wardrick says
How long and at what temp do you air fry thin strips of tofu? Do you spritz with oil?
Taylor From HealthyGirl Kitchen says
Every air fryer is different, but typically for 20 minutes at about 425F giving them a shake halfway through. Yes, spritz with olive oil.
Steve S says
Calorie count ?
Please
Taylor From HealthyGirl Kitchen says
Feel free to use an app like MyFitnessPal. 🙂
Cathy says
I love making this when I need to empty out the veggie drawer in my refrigerator. So good!
Jordan Stacy says
These peanut udon noodles are the perfect dinner when you need something ultra-comforting but still healthy! They come together in 10 minutes!!!