The Best Vegetarian Udon Noodles with Peanut Sauce
Discover the ultimate vegetarian udon noodles with peanut sauce recipe. A flavorful blend of Japanese udon noodles, tofu, and veggies in a rich Thai 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.