Friday, November 4, 2011

Hot Udon Peanut Noodles

You know how it is when someone talks about a particular recipe and from that point on you can't stop thinking about it?  Well that happened to me yesterday.  My sister was talking to me about how she made peanut noodles the night before and after that I had such a taste for them!  I felt like taking a little spin on my usual recipe. So this was a variation I threw together last night mixing up a little Pad Thai and the Cold Udon Noodle Salad I generally turn to.  It was delicious, satisfying and made for wonderful leftover today at lunch.

Hot Udon Peanut Noodles

For the Thai Peanut Sauce:
1 cup creamy or crunchy peanut butter
1/2 cup coconut milk
4 tablespoons warm water
5 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons rice vinegar
1-3 tablespoon hot chili sauce, like Sriracha
3 cloves garlic, minced
2 tablespoons fresh ginger, chopped OR 1/8 teaspoon dry ground ginger
chili flakes to taste

In a bowl, whisk all of the ingredients until smooth and creamy.

For the Noodles:

1 10 oz package of Udon Noodles (spaghetti or linguine would also work just fine)
3 tablespoons high-heat cooking oil
1/2 English Cucumber, cut into thin matchsticks (about 1 cup)
1 cup carrots, cut into thin matchsticks
1/2 onion, diced
2 eggs, beaten
1 large chicken breast, cooked and cut into thin strips
1 cup bean sprouts
1/2 cup shelled peanuts, chopped

In a large pot of lightly salted boiling water, cook the udon noodles for about 5-7 minutes or until tender. Drain and rinse the noodles under cold running water. Set aside.

In a wok or large saute pan over high heat, add just one tablespoon of the oil. When the oil is very hot, add the beaten eggs and swirl gently while it sets. Use your spatula to scramble the eggs and then remove from the wok.

Wipe down wok with a paper towel, return to high heat add the remaining oil, chicken, noodles and Thai Peanut sauce into the wok and stir continuously. Add bean sprouts and onions into the wok, stir for 1 minute.  Cover and let simmer about 1-2 minutes. Check at the 1 minute mark and if the noodles are still a bit stiff, cover and cook another minute. Add the carrots, cucumber, and the eggs back into the wok and toss.

Dish out, sprinkle some peanuts on top and serve with a wedge of lime and additional Sriracha for those who like to add a little extra heat.

I linked up my recipe here
 A Little Nosh


  1. I like this recipe a lot, it is one of my favourites. I`ve tried it this morning and it was very good, thanks for sharing.

  2. Awesome! So glad you liked it!

  3. DROOLING! I order something similar to this at our local Thai restaurant. Never thought I could make it at home.. but this recipe looks simple.

  4. I have about a hundred of these recipes it seems and now I'll have to try yours - peanut butter noodles are one of my favorites - yum!

  5. Giving it a shot tonight. Already upped the coconut milk to 3/4C. Forgot to defrost the chicken, so shrimp it is.



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