Perfect for busy weeknights, these Peanut Sauce Udon Noodles are ready in under 20 minutes! They’re comforting, full of savory flavor, and just a touch spicy. This healthy vegan recipe can easily be made gluten-free.

Everybody has a food they can’t live without. Mine just happens to be peanut butter. It’s so delicious and versatile! I’ll stuff to-go packets in my carry-on, stock several different varieties in the pantry, and even have a secret stash of “emergency” peanuts if I need to grind my own. (What are apples without peanut butter?!)

So, today I’m sharing my latest obsession, Peanut Sauce Udon noodles. Delicious and ready in under 20 minutes, they’re almost too good to be true! This recipe isn’t just fast, it’s flavorful too. The easy peanut sauce is savory, slightly sweet, and mildly spicy. Tossed with udon noodles and fresh veggies, it’s seriously addictive and *so* much better than takeout!

What you’ll need to make this recipe

Easy peanut sauce: The hero of our story is peanut butter. Use smooth natural peanut butter. The kind with oil on top that you stir into a drippy spread. This is mixed with salty coconut aminos, tangy rice vinegar, sweet maple syrup, and spicy Sichuan and cayenne pepper. See notes on peanut butter and FAQ below for substitutions.
Udon noodles: There are a few types of udon noodles: fresh, dried, and frozen. My first choice is dried. They are pantry stable and cook in about 7 minutes. If fresh or frozen are your go-to noodles, feel free to use those.
Veggies: The veggie mixture in this recipe is similar to what you would find in pad Thai: mung beans, matchstick carrots, and green onions. Cook the veggies briefly in a neutral-tasting oil, over high heat, so they still have some snap.
Toppings: Sprinkle with crushed peanuts for crunchy texture and extra peanut flavor. Thinly sliced scallions add another umami layer.

Types of peanut butter

Peanut butter is one of my favorite subjects! So, let’s chat about different varieties and which ones work best in this recipe.

Best-

Smooth natural peanut butter works best in this recipe. It’s the drippy kind with oil on top that you have to stir. It delivers the most peanut flavor and best texture. Click here for an example.

2. Good-

Creamy natural no-stir peanut butter is my second choice. The thick, creamy texture will make your sauce extra thick. Save a little pasta water to thin the sauce, if needed, when tossing the noodles and the sauce together. Click here for an example.

3. Okay-

As delicious and nutritious as homemade or store-ground peanut butter is, a lot of peanut flavor gets lost in the little chunks. The thick, gritty texture makes the sauce slightly grainy too.

4. Not so good-

Peanut butter like Skippy or Jif brands, are loaded with sugar and stabilizers that give the peanut sauce an unnatural flavor.

Tips for making this recipe perfectly

Use smooth natural peanut butter.

A drippy style, natural peanut butter whisks to the perfect consistency when combined with the rest of the sauce ingredients.

Cook the veggies briefly in hot oil.

Just like in your favorite hibachi restaurant, cook the veggies over high heat in a neutral-tasting oil for 3 minutes. This softens them while still leaving a little crunch. Do this while the noodles are boiling for maximum efficiency.

Save a little pasta water.

This is to thin the pasta to a creamy consistency, if needed, after mixing in the peanut sauce.

Serve immediately.

The noodles will dry out and get sticky as they sit. This recipe is best enjoyed fresh!

How to make Peanut Sauce Udon Noodles

Gather your ingredients!

Peanut Sauce

6 tablespoons (¼ cup plus 2 tablespoons / 90 g) of smooth natural peanut butter, unsalted
3 tablespoons (45 ml) of coconut aminos
2 tablespoons (30 ml) of rice vinegar
2 tablespoons (30 ml) of maple syrup
¾ teaspoon ground Sichuan pepper
Pinch of cayenne pepper (1/8 teaspoon for spicy)

Noodles and Veggies

8 oz. (227 g) of udon noodles (use 8 oz. of rice pad Thai noodles for gluten-free)
1 tablespoon of neutral-tasting oil (like canola or avocado)
½ teaspoon of kosher salt
1 cup (70 g) of mung bean sprouts
½ cup (45 g) of matchstick carrots (or shredded) about 1 medium carrot
4 green onion tops sliced into ½” pieces (½ cup / 25 g)
Crushed peanuts for topping

Makes 2 servings

1.Make the peanut sauce- In a small bowl whisk all of the peanut sauce ingredients until smooth and cohesive. The peanut butter will break (separate and look curdled) at first as it mixes with the liquid. Not to worry. Just keep stirring and in a moment it will come together.

2. Cook the udon noodles- Bring 3 quarts of water to a rapid boil. Plop in the noodles and stir them all around so they don’t stick together. Cook, uncovered, for 7 minutes. (Or according to the package directions.) Check for doneness and drain in a colander. Rinse briefly with cold water to stop the cooking process, preventing mushy noodles. Add them back to the pot with the heat off. Use rice pad Thai noodles to make this recipe gluten-free.

3. Sauté the veggies- While the noodles are cooking add 1 tablespoon of oil to a medium sauté pan over high heat. When a flick of water creates a popping sizzle, tumble in the veggies. Sprinkle with salt. Cook until wilted but with a little snap remaining, about 3 minutes.

4. Combine it all together- Pour the peanut sauce over the wet noodles, tossing until well coated and creamy. If it looks too sticky, add water, one tablespoon at a time, to thin slightly. Then add the veggies and toss again. Gently reheat if needed.

5. Garnish- Divide between 2 bowls and garnish with a generous sprinkle of crushed peanuts and a scattering of chopped scallions. Serve straight away.

FAQ-

What are udon noodles?

A favorite noodle in Japan, udon noodles are thick, round, and made from wheat flour. They are bouncy, chewy, and pleasantly slippery. They come dried, fresh, or frozen and are often served in soup. You’ll find them in the Asian section of your grocer. Wide and thin varieties are also available.

Can this recipe be made gluten-free?

Yes, you can easily substitute gluten-free noodles for udon noodles that contain wheat. Rice pad Thai noodles work perfectly in this recipe. Use an 8 oz package which will be just the right amount.

Can I use a different pepper than Sichuan?

Sichuan pepper is like a two-for-one, both spicy and citrusy. By some wizardry, it has a numbing sensation you will feel on your tongue! If Sichuan pepper isn’t available, substitute freshly ground black pepper and coriander seeds.

My sauce looks thick, is this okay?

The peanut sauce will taste boldly flavorful and look thick when eaten straight from the bowl. Once combined with the wet udon noodles, it will temper to the perfect flavor and thin to a creamy consistency. If your sauce still looks sticky after mixing with the noodles, add water, one tablespoon at a time, until creamy.

More delicious vegan recipes with peanut butter

Sweet Potato and Chickpea Peanut Stew

Oatmeal Breakfast Cookies

Healthy Vegan Cookie Dough Recipe

Chocolate Peanut Butter Spread

Peanut Butter Cacao Granola

If you need me, just follow the trail of peanut butter!

X,o,

Carol

Peanut Sauce Udon Noodles

What you’ll need to make this recipe

Types of peanut butter