Best 4 Vegetarian Udon Noodles With Peanut Sauce Recipes
In a culinary world brimming with exciting flavors, embark on a journey to discover the secrets of creating the perfect vegetarian udon noodles with peanut sauce. This tantalizing dish, a symphony of textures and tastes, promises to awaken your palate and satisfy your cravings for a wholesome and delectable meal. With its harmonious blend of savory, sweet, and nutty elements, this recipe takes you on a culinary adventure, offering a delightful balance of flavors that will leave you wanting more. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and techniques to craft this extraordinary dish, transforming your kitchen into a symphony of culinary artistry.
Check out the recipes below so you can choose the best recipe for yourself!
VEGETARIAN UDON NOODLES WITH PEANUT SAUCE
A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu.
Provided by Elaine A.
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
- Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
- Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.8 g, Fat 18.4 g, Fiber 4.4 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 944.8 mg, Sugar 12.8 g
PEANUT SAUCE UDON NOODLES
Steps:
- Heat water in a large saucepan. Add salt. Once it starts to boil, add noodles. Give it a quick stir and boil for 9-12 minutes (or as instructed in the packaging).
- Once it's boiled, turn off the heat and drain. Drizzle a bit of olive oil and gently mix using 2 forks. This prevents the noodles from sticking (and drying out) while we're preparing the rest of the ingredients.
- In a mixing bowl, add all the peanut sauce ingredients. Stir and mix until smooth. If you're using crunchy peanut butter (like I have) you might have to stir it vigorously. Set aside.
- Set a saute pan over medium heat. Add oil.
- Once it's hot, add ginger + garlic and stir-saute until golden, around 1-2 minutes.
- Add mushroom + broccoli and stir-saute for 1-2 minutes. Pour in 2 tablespoons of water. Cover the pan and let it cook for 2-3 minutes.
- Add the boiled noodles + carrots + peanut sauce. Gently fold and mix until the noodles are completely coated with the sauce.
- Garnish with green onions and sesame seeds. Serve hot or cold.
Nutrition Facts : Calories 499 kcal, Carbohydrate 64 g, Protein 20 g, Fat 21 g, SaturatedFat 4 g, Sodium 1791 mg, Fiber 10 g, Sugar 19 g, ServingSize 1 serving
UDON NOODLES WITH ASIAN VEGETABLES AND PEANUT SAUCE
This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
- Bring to a boil; cook 1 minute, stirring constantly.
- Set aside.
- Cook noodles in boiling water 8 minutes.
- Drain well.
- Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.
Nutrition Facts : Calories 389.1, Fat 10.6, SaturatedFat 2, Sodium 1695.5, Carbohydrate 61.4, Fiber 6.3, Sugar 12.3, Protein 14.2
VEGETARIAN UDON NOODLES WITH PEANUT SAUCE
A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu.
Provided by Elaine A
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
- Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
- Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.8 g, Fat 18.4 g, Fiber 4.4 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 944.8 mg, Sugar 12.8 g
Tips:
- Use fresh vegetables: Fresh vegetables will give your udon noodle dish a more vibrant flavor and texture. If you can, try to buy vegetables that are in season.
- Don't overcook the noodles: Udon noodles should be cooked until they are al dente, or slightly firm to the bite. Overcooked noodles will be mushy and unpleasant.
- Make the peanut sauce ahead of time: The peanut sauce can be made up to 3 days in advance. This will save you time when you're ready to assemble the dish.
- Serve the dish immediately: Udon noodles are best served immediately after they are cooked. The noodles will start to absorb the sauce and become soggy if they sit for too long.
Conclusion:
This vegetarian udon noodle dish with peanut sauce is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner. The udon noodles are hearty and filling, while the peanut sauce is creamy and flavorful. The vegetables add a pop of color and nutrition. You can also get creative with the toppings and add things like crumbled tofu, roasted peanuts, or chopped cilantro.
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