Name: Peanut Udon Noodles
Cook time: 10 min
Total time: 10 min
Ingredients: 4 ounces udon noodles; 1.5 tablespoons peanut butter; 1 teaspoon sweet chili sauce; 1 teaspoon lime juice; 1/2 teaspoon sriracha; 1 green onions (sliced); 1/2 cup Kale; 1/2 cup baby bok choy; Crushed peanuts for garnish

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Peanut udon noodles are a flavorful and creamy lunch or dinner! Peanuts, lime juice, and spices level up this udon noodle bowl.

Adding a few simple ingredients to these thick noodles will make this a new favorite meal. Ready in about 15 minutes.

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Table of Contents

These peanut udon noodles have been a staple meal on our table all month. I absolutely love udon noodles – these thick and hearty noodles are a favorite of ours in noodle soups and stir fries. And these peanut noodles are a fantastic hack to transform plain udon into a fun and tasty dinner! Skip the takeout, save your money, and make these peanut udon noodles the next time you want a quick and tasty dinner.

These Peanut Udon Noodles Are:

Satisfying
Bright
Savory
Spicy
Comforting
Simple to Make
A 15-Minute Lunch or Dinner
Meatless, vegetarian, and vegan!

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One of the BEST Pantry Staple Udon Recipes

This peanut udon noodle bowl recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.

By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Peanut Udon Noodles Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Udon Noodles: I have a few boxes of udon noodles in my pantry, and they were the perfect noodle for this dish! Udon noodles are a thick and hearty noodle which works really well with this creamy peanut sauce and crunchy veggies.
Peanut Butter: to give this dish a creamy peanut noodle vibe.
Sweet Chili Sauce: gives this dish a bright flavor and sweetness, I love adding this Thai Chili Sauce over noodles or rice, it has a great flavor and is vegan and gluten free.
Fresh lime juice
Sriracha – for a little heat! We go through this sriracha, its great on soups, curries, and noodle bowls like these curry noodles.
Green Onion
Kale and Bok Choy
Lightly Salted Peanuts: for a yummy, nutty crunch! I like to use only unsalted or lightly salted peanuts when I cook.

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How Do I Make This Peanut Butter Udon Noodle Bowl?

Cook udon noodles according to package instructions. 5 minutes before the noodles are done, add the kale and bok choy to the pot. Once the noodles are finished cooking, do not drain.
Take 1/3 cup of the cooking liquid and pour it on a separate bowl. Drain the remaining water from the udon noodles, akela, and bok choy.
To the cooking liquid, add the peanut butter and stir until peanut butter has melted in a hot broth. Add the sriracha, chili sauce, and lime juice.
Toss drained noodles in the peanut butter sriracha mixture until well coated. Add green onion, and toss with crushed peanuts. Enjoy!

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Make Udon Stir Fry Vegetarian for a Plant-Based Version

This vegetarian peanut udon stir fry is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

These easy and tasty recipes are fantastic meatless meals for your table.

Other Simple Vegetarian Noodle Recipes You’ll Love!

15-Minute Vegan Garlic Sesame Noodles Recipe
Cold Peanut Noodle Salad (Vegan, Gluten Free, Vegetarian Recipe)
Peanut Curry Noodles Recipe (Vegan, Gluten Free)
Cabbage & Udon Noodle Stir Fry Recipe (Vegan)
Vegan Ramen Noodle Salad Recipe

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Yum! This really took 10 minutes as promised. My husband and I both liked this for a quick healthy lunch. We ended up adding more sriracha, sweet chili sauce, and salt. Since I had more chopped kale and bok choy left over I froze it in a zip so I’ll have that ready to go next time I make this!