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Garlic Peanut Noodles Recipe

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★★★★★

4.6 from 101 reviews

This Garlic Peanut Noodles recipe is a flavorful and satisfying dish that combines fresh udon noodles with a creamy peanut sauce infused with garlic, soy sauce, and rice vinegar. Topped with crunchy roasted peanuts, fresh scallions, and optional veggies like red bell pepper or julienned cucumber, it can be made complete with a batch of crispy baked tofu. Ready in just 25 minutes, it makes a perfect quick and delicious meal for four.

Ingredients

Scale

Noodles

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

Sauce and Seasonings

  • 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

Toppings and Vegetables

  • 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)

Additional Protein

  • 1 batch Baked Tofu (see recipe for preparation)

Instructions

  1. Prepare the Baked Tofu: If you are making baked tofu as an additional protein, start by pressing and prepping the tofu as per your chosen recipe. Place it in the oven to bake while you prepare the noodles and sauce.
  2. Boil water for noodles: Bring a large saucepan of water to a rolling boil for cooking the udon noodles.
  3. Prep scallions and garlic: Trim scallions by removing roots and bruised tops. Slice scallions thinly on a bias and soak them in cold water for about 10 minutes to mellow their flavor. Drain and pat dry. Finely grate, mince, or press the garlic using a garlic press and place it in a small bowl.
  4. Cook the noodles: Follow the package instructions to cook the udon noodles. Once cooked, drain them and rinse under cold water to stop the cooking process and bring them to room temperature. Transfer to a large mixing bowl.
  5. Sizzle the garlic: Heat the neutral oil in the smallest saucepan you have over medium-high heat for at least 3 minutes, or until very hot (about 350ºF/175ºC if using a thermometer). Pour the hot oil over the garlic and let it sizzle and infuse the oil for 1 minute.
  6. Mix in seasonings: Stir the soy sauce, rice vinegar, brown sugar, and ground white pepper into the garlic-infused oil. This creates a flavorful base for the peanut sauce.
  7. Make the peanut sauce: In a medium bowl, whisk the creamy peanut butter with hot water (3 tablespoons for fresh udon, or ⅓ cup for dried) until smooth and loosened. Add the soy sauce-garlic mixture and whisk until fully incorporated and smooth. The sauce will be thin initially but will thicken when coating the noodles.
  8. Toss noodles with sauce and ingredients: Pour the peanut sauce over the noodles, tossing thoroughly with tongs to coat every strand. If the sauce feels too thick, add an additional 1-2 tablespoons of hot water to achieve desired consistency. Stir in the drained scallions, chopped roasted peanuts, and your choice of red bell pepper or julienned cucumber. Adjust seasoning by adding a splash of soy sauce or rice vinegar to taste. Fold in the baked tofu if using.
  9. Serve with chili crisp: Top each serving of the peanut noodles with a spoonful of Chinese chili crisp for a spicy, crunchy finish. Serve immediately and enjoy.

Notes

  • Note 1: When using dried udon noodles, cook times may vary; follow package instructions closely.
  • Note 2: Chinese light soy sauce is lighter and saltier than regular soy sauce; substitute with tamari for gluten-free option.
  • Note 3: Adjust hot water in peanut sauce to control thickness; fresh udon noodles absorb less water than dried.
  • Note 4: Red bell pepper adds sweetness and crunch, while Persian cucumber adds refreshing coolness; both are optional.
  • Note 5: Chinese chili crisp can be omitted or substituted with chili oil, depending on your spice preference.
  • Baked tofu can be made ahead and stored in the refrigerator for convenience.

Keywords: garlic peanut noodles, udon noodles, peanut sauce, vegetarian Asian noodles, baked tofu, quick dinner, Chinese chili crisp

Find it online: https://foodbylina.com/garlic-peanut-noodles-recipe/