Have peanut butter? Try these Noodles

Ingredients

• 250 g Frozen Udon Noodles (can substitute with spaghetti or fresh udon)
• 3 tbsp Unsalted Peanuts (to toast and use as crunchy topping)
• 1 tbsp White Sesame Seeds (to toast with peanuts)
• 3 cloves Garlic (grated)
• 2 stalks Green Onions (chopped, white and green parts)
• 1 tbsp Chili Oil (store‑bought or homemade)
• 1 tsp Sweet Paprika
• 1 tsp Toasted Sesame Oil
• 1 tbsp Soy Sauce
• 1 tsp Dark Soy Sauce (adds color and depth)
• 1 tsp Rice Vinegar
• 1 tbsp Maple Syrup (unsweetened, can substitute any liquid sweetener)
• 2 tbsp Smooth Unsweetened Peanut Butter (acts as thickener and adds nutty flavor)
• 2 tbsp Water (to loosen the sauce)

Instructions

1. Toast Peanuts and Sesame Seeds

   Heat a non‑stick pan over medium heat. Add 3 tbsp peanuts and 1 tbsp white sesame seeds. Toast, stirring constantly, for about 1 minute until fragrant and lightly golden.

   Time: PT1M

   Temperature: Medium

2. Coarsely Crush the Toasted Nuts

   Transfer the toasted peanuts and sesame seeds to a mortar. Gently crush with the pestle, leaving some larger pieces for crunch.

   Time: PT1M

3. Prepare Aromatics

   Grate 3 garlic cloves and finely chop 2 green onion stalks (white and green parts). Set aside.

   Time: PT2M

4. Par‑Cook the Udon Noodles

   Bring a large pot of water to a rolling boil. Add the frozen udon noodles and cook for half the time indicated on the package (about 3 minutes). Drain, reserving a splash of cooking water.

   Time: PT3M

   Temperature: Boiling

5. Make the Peanut‑Chili Sauce

   In the same non‑stick pan set to medium‑low, add 1 tbsp chili oil and the grated garlic. Cook for 45 seconds, stirring gently. Add 1 tsp sweet paprika, 1 tsp toasted sesame oil, 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp rice vinegar, 1 tbsp maple syrup, and 2 tbsp smooth peanut butter. Stir until the peanut butter melts, then add 2 tbsp water to loosen. Mix until glossy and well‑combined.

   Time: PT3M

   Temperature: Medium‑low

6. Combine Noodles and Sauce

   Add the par‑cooked udon noodles to the pan with the sauce. Toss together over medium heat for 2 minutes, allowing the noodles to absorb the sauce and become glossy. Add the chopped green onions and give a quick stir.

   Time: PT2M

   Temperature: Medium

7. Plate and Add Crunchy Topping

   Transfer the noodles to a serving plate. Generously sprinkle the coarsely crushed peanuts and sesame seeds over the top. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

516

Protein

25 g

Carbohydrates

90 g

Fat

48 g

Fiber

5 g

Ingredient Substitutions

• Instead of Frozen Udon Noodles: Spaghetti, Fresh Udon Noodles
• Instead of Unsalted Peanuts: Cashews, Almonds
• Instead of White Sesame Seeds: Black sesame seeds
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Green Onions: Chives, Leeks (small amount)
• Instead of Chili Oil: Sichuan pepper oil, Infused vegetable oil
• Instead of Sweet Paprika: Smoked paprika (less sweet)
• Instead of Toasted Sesame Oil: Regular sesame oil (use half the amount)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Regular soy sauce (use a dash of molasses)
• Instead of Rice Vinegar: Apple cider vinegar (half the amount)
• Instead of Maple Syrup: Honey, Agave nectar, Brown sugar (1 tsp)
• Instead of Smooth Unsweetened Peanut Butter: Cashew butter, Almond butter

Equipment Needed

• Large Pot
• Non‑Stick Pan
• Mortar and Pestle (optional)
• Microplane Grater (optional)
• Chef’s Knife (optional)
• Measuring Spoons (optional)
• Mixing Bowl (optional)
• Spatula (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Toast peanuts and sesame seeds until fragrant but not burnt.
• Do not over‑crush the toasted nuts; retain some texture.
• Cook garlic on low heat to avoid bitterness.
• Par‑cook noodles only half‑way; they finish cooking in the sauce.
• Achieve a glossy, slightly thick sauce before adding noodles.

Chef Tips from the Video

• For extra depth, add a splash of toasted sesame oil at the end of cooking.
• A pinch of toasted rice flour can be whisked into the sauce to thicken it without adding extra water.
• Finish with a drizzle of fresh lime juice for bright acidity.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.

Freezer: Not recommended; the sauce may separate and the texture of the noodles changes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Toast and crush the peanuts and sesame seeds up to 2 days ahead; store in an airtight jar.
• The peanut‑chili sauce can be prepared in advance, refrigerated, and gently reheated before tossing with noodles.

Frequently Asked Questions