SaysieVerse
Creamy Peanut Udon Noodles
Preparation:
10 minutes
Cooking time:
30 minutes
Servings:
approx. 3 servings
Difficulty:
light
About the recipe
Creamy peanut udon noodles are super easy to make and incredibly delicious. Plus, they're super adaptable and allow for plenty of room for experimentation.
This is my version.
Ingredients:
For the peanut sauce
•3 tbsp peanut butter
•1 tbsp sesame oil
•2 tbsp soy sauce
•1 tsp chili oil
•1 tbsp oyster sauce (optional)
•1 tbsp rice vinegar
•1 tbsp maple syrup
•1-2 cloves of garlic
•Ginger powder or freshly grated
Aside from that:
•Baby pak choi
•1-2 pointed peppers (or regular)
•1-2 grated carrots
•Sesame oil
•400 g Udon noodles
•small shallot
Topping:
•Spring onion
•Sesame
•Peanuts
preparation
1. Prepare the sauce
First, we'll mix the sauce. Put everything into a bowl and press in the garlic. Add water as desired, depending on the creaminess you want. It's better to add it a little at a time rather than adding too much at once, and mix everything until smooth.
2.Cut vegetables
Finely slice the carrot and bell pepper, roughly chop the pak choi, and wash it. Then separate the white from the green parts. Finely dice the small shallot.
3.Cook pasta
Either you have pre-cooked like me then you can skip this step.
Otherwise, prepare according to package instructions.
4. Fry vegetables
Heat sesame oil in a deep pan or wok. Then fry onions and add the bell peppers and carrots.
5.Unite everything
Add the noodles to the pan, add the peanut sauce, and mix well until the sauce is evenly distributed. (You may need to add more water at this point.)
Let the whole thing simmer for about 10 minutes with the lid on.
Then mix everything well, add the pak choi and let it simmer for another 5 minutes with the lid closed.
Tip: If you prefer the vegetables a little softer, let them simmer a little longer. I prefer them a little crunchier.
6.Serving
Serve in a bowl and optionally top
(I made the soft egg in between for 7 minutes in hot water and then quenched it with cold water)