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. They will get mushy if you cook them too long.
Save the pasta cooking water. The recipe calls for hot water in the sauce to thin it out, save the pasta water for this to add into the sauce.
Make crispy tofu. Air-frying tofu is an amazing cooking secret to make it crispy but for the saute method that I used, just saute on both sides in a non-stick pan until golden brown. If you don't have an air-fryer simply pan fry until golden brown on each side or bake in the oven.
New peanut butter: it is easier to stir runny fresh peanut butter from a new jar instead of hard peanut butter that's been in the fridge.