Name: Garlic Peanut Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 20 ounces (570g) fresh udon noodles OR 8 ounces (225g) dried udon noodles; 4 cloves garlic; 1 ½ tablespoons neutral-flavored oil (such as vegetable, canola, or peanut oil); 2 tablespoons Chinese light soy sauce (or regular soy sauce or tamari); 1 generous tablespoon rice vinegar; 2 teaspoons organic brown sugar (or cane sugar); ¼ teaspoon ground white pepper; Heaping ⅓ cup (95g) creamy peanut butter; 3 tablespoons to ⅓ cup (45 to 80 mL) hot water; 4 scallions; ½ cup (70g) roasted peanuts (or cashews), roughly chopped; 1 red bell pepper (thinly sliced) OR 8 oz (225g) Persian cucumber (julienned); Chinese chili crisp (to taste); 1 batch Baked Tofu (see recipe for preparation)

Ingredients

4 scallions

20 ounces (570g) fresh udon noodles (OR 8 ounces (225g) dried udon noodles)

4 cloves garlic

1 ½ tablespoons neutral-flavored oil (of choice)

2 tablespoons Chinese light soy sauce (or regular soy sauce or tamari)

1 generous tablespoon rice vinegar

2 teaspoons organic brown sugar (or cane sugar)

¼ teaspoon ground white pepper

Heaping ⅓ cup (95g) creamy peanut butter

3 tablespoons to ⅓ cup (45 to 80 mL) hot water

½ cup (70g) roasted peanuts (or cashews), roughly chopped

1 red bell pepper (thinly sliced) OR 8 oz (225g) Persian cucumber, julienned

1 batch Baked Tofu (optional)

Chinese chili crisp (optional)

Instructions

Step 1: If using baked tofu, start by pressing and prepping the tofu. Begin baking it while you make the peanut noodles.

Step 2: Bring a large saucepan of water to a boil for cooking the noodles.

Step 3: Prepare the scallions and garlic while the water heats. Trim and slice scallions thinly on a bias, then soak them in cold water for about 10 minutes to mellow their flavor. Drain and pat dry. Grate, mince, or press the garlic and place it in a small bowl.

Step 4: Cook the noodles according to the package instructions. Drain and rinse them under cold water until they reach room temperature. Transfer to a large bowl.

Step 5: Heat the neutral oil in a small saucepan over medium-high heat for at least 3 minutes until very hot (about 350ºF/175ºC if using a thermometer).

Step 6: Pour the hot oil over the garlic and let it sizzle for 1 minute. Then stir in soy sauce, rice vinegar, brown sugar, and white pepper.

Step 7: Mix the peanut sauce by whisking the peanut butter with hot water (3 tablespoons for fresh udon; ⅓ cup for dried). Add the soy sauce-garlic mixture and whisk until smooth. The sauce will be thin but will thicken when tossed with noodles.

Step 8: Pour the peanut sauce over the noodles and toss well with tongs. If the mixture feels too thick, add 1–2 tablespoons more hot water. Stir in scallions, chopped peanuts, and your choice of sliced bell pepper or julienned cucumber. Taste and adjust with additional soy sauce or rice vinegar if needed. Fold in baked tofu if using.

Step 9: Serve each portion topped with a spoonful of Chinese chili crisp for a spicy kick.

Tips & Variations

Soaking scallions in cold water softens their bite and adds freshness to the dish.

You can substitute creamy peanut butter with almond or cashew butter for a different nutty flavor.

If you prefer, swap udon noodles for rice noodles or spaghetti for a similar texture.

Add protein by tossing in grilled chicken, shrimp, or tofu for a more substantial meal.

Adjust the heat by adding more or less chili crisp according to your taste.

FAQs

Can I use dried noodles instead of fresh udon?

Yes, dried udon noodles can be used. They require a bit more cooking time and more hot water when mixing the peanut sauce to achieve the right consistency.

Is this dish gluten-free?

To make this dish gluten-free, use tamari or a gluten-free soy sauce and ensure that noodles are gluten-free options like rice noodles. Check all ingredient labels carefully.