Easy Peanut Udon Noodles

These easy peanut udon noodles make for the best, lazy, 10-minute plant-based dinner idea.

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 719kcal

Cost $10

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!

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!