Vegetarian Udon Noodles with Peanut Sauce – Delicious and Nutritious
If you’re looking for a delicious and nutritious meal, look no further than this Vegetarian Udon Noodles with Peanut Sauce recipe. This dish combines the hearty texture of Japanese udon noodles with a medley of fresh vegetables and tofu, all tossed in a savory Thai peanut sauce. Whether you’re a vegetarian or simply enjoy a plant-based meal, this recipe is sure to satisfy your cravings.
Table of Contents
The Best Vegetarian Udon Noodles with Peanut Sauce
Experience the perfect blend of flavors and textures with our Vegetarian Udon Noodles with Peanut Sauce. This recipe is not only easy to prepare but also packed with nutrients, making it an ideal choice for a healthy and satisfying meal.
Notes on Ingredients
The key to this recipe lies in its fresh and high-quality ingredients. Japanese udon noodles provide a chewy and satisfying base, while firm tofu adds protein and texture. The vegetables, including shredded cabbage, carrot, sweet red pepper, and scallions, contribute a burst of color and nutrition. The peanut sauce, made with vegetable broth, natural peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper, brings everything together with its rich and creamy flavor.
How to Make Vegetarian Udon Noodles with Peanut Sauce
- Cook the Noodles: Bring a large pot of lightly salted water to a boil. Cook the udon noodles until tender yet firm to the bite, about 10 to 12 minutes. Drain and rinse with cool water.
- Prepare the Tofu and Vegetables: Pat the tofu dry and cut it into small cubes. Place the shredded cabbage, carrot, red pepper, and scallions in a large bowl.
- Make the Peanut Sauce: In a small saucepan over low heat, whisk together the vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, minced garlic, ginger, and cayenne pepper. Bring the mixture to a simmer, whisking constantly until thickened, about 1 minute. Set aside to cool.
- Combine Everything: Add the cooked noodles to the bowl with the vegetables. Pour the peanut sauce over the mixture and add the tofu. Toss gently to combine.
- Chill and Serve: Refrigerate until ready to serve.
How to Serve Vegetarian Udon Noodles with Peanut Sauce
This dish can be served chilled or at room temperature, making it a versatile option for any meal. Garnish with additional sliced scallions or a sprinkle of sesame seeds for extra flavor and crunch.
How to Store Vegetarian Udon Noodles with Peanut Sauce
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more as it sits, making it a great option for meal prep.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 500.4 kcal | 25% |
| Total Fat | 18.22 g | 26% |
| Carbs | 58.82 g | 23% |
| Sugars | 9.73 g | 11% |
| Protein | 27.5 g | 55% |
| Sodium | 598.7 mg | 30% |
| Fiber | 6.5 g | 23% |
| Saturated Fat | 2.55 g | 13% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 1.12 g | – |
| Polyunsaturated Fat | 2.93 g | – |
| Cholesterol | 0 mg | 0% |
| Calcium | 223.74 mg | 28% |
| Magnesium | 15.67 mg | 4% |
| Potassium | 241.02 mg | 7% |
| Iron | 3.16 mg | 23% |
| Zinc | 0.27 mg | 3% |
| Phosphorus | 40.91 mg | 6% |
| Vitamin A | 1591.61 mcg | 199% |
| Vitamin C | 35.75 mg | 45% |
| Thiamin B1 | 0.07 mg | 6% |
| Riboflavin B2 | 0.07 mg | 5% |
| Niacin B3 | 0.92 mg | 6% |
| Vitamin B6 | 0.19 mg | 13% |
| Folic Acid B9 | 31.53 mcg | 16% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.55 mg | 5% |
| Vitamin K | 42.34 mcg | 56% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Vegetarian Udon Noodles with Peanut Sauce
Can I use a different type of noodle?
Yes, you can substitute udon noodles with soba noodles, rice noodles, or even spaghetti.
How can I make this dish spicier?
Add more cayenne pepper or a splash of hot sauce to the peanut sauce for extra heat.
Can I add other vegetables?
Absolutely! Feel free to add bell peppers, snap peas, or even baby spinach for added variety.
Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce and ensure your udon noodles are also gluten-free.
The Best Vegetarian Udon Noodles with Peanut Sauce
Ingredients
Noodles:
- 8 ounces Japanese udon noodles
- 1 16 ounce package firm tofu, drained
- 1 ½ cups shredded cabbage or more to taste
- 1 cup shredded carrot
- 1 small sweet red pepper seeded and cut into thin strips
- 2 scallions or more to taste, thinly sliced
Peanut Sauce:
- ½ cup vegetable broth
- 6 tablespoons natural peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce or more to taste
- 1 tablespoon rice vinegar
- 4 cloves garlic minced
- 1 1 inch piece fresh ginger, peeled and minced
- ¼ teaspoon cayenne pepper
Instructions
- 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.
By following this guide, you’ll create a meal that’s not only delicious but also visually appealing and packed with nutrients. Enjoy your Vegetarian Udon Noodles with Peanut Sauce!
