Garlic Peanut Noodles

Garlic Peanut Noodles

4 servings
Say hello to your new favorite noodle obsession! These Garlic Peanut Noodles are rich, slurpable, and totally addictive—loaded with savory-sweet peanut sauce, crispy veggies, and a fiery splash of chili crisp. Weeknight dinner just got a glow-up.

Ingredients

  • scallions
    4
  • fresh udon noodles dried udon noodles)

    or 8 ounces (225g

    20 oz
  • garlic
    4 cloves
  • neutral-flavored oil

    of choice

    1 ½ tbsp
  • chinese light soy sauce)

    (or regular soy sauce or tamari

    2 tbsp
  • generous tablespoon rice vinegar
    1
  • organic brown sugar)

    (or cane sugar

    2 tsp
  • ground white pepper
    ¼ tsp
  • heaping ⅓ cup creamy peanut butter

    95g

  • to ⅓ cup hot water)

    45 to 80 ml

    3 tbsp
  • roasted peanuts

    roughly chopped), (or cashews

    ½ c
  • red bell pepper persian cucumber

    julienned), thinly sliced or 8 oz (225g

    1
  • batch baked tofu
    1
  • chinese chili crisp)

    (see note 5

Directions

  1. 1

    If you’re making the Baked Tofu, start by pressing and prepping the tofu. Make the peanut noodles while the tofu bakes.

  2. 2

    Bring a large saucepan of water to a boil for the noodles.

  3. 3

    While the water comes to a bowl, prep the scallions and garlic. a. Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of cold water and soak for ~10 minutes or until done prepping (this mellows out the raw onion taste). Drain scallions and pat dry. b. Garlic: Grate the garlic, finely mince, or use a garlic press. Add garlic to a small bowl.

  4. 4

    Cook the noodles according to the package instructions. Drain, then rinse under cold water to bring to room temp. Transfer the noodles to a large bowl.

  5. 5

    Sizzle the garlic: Heat the neutral oil in your smallest saucepan over medium-high heat for at least 3 minutes, or until very hot (if you have a thermometer, it should register at 350ºF/175ºC).

  6. 6

    Pour the hot oil over the garlic and allow to sizzle. Rest for 1 minute, then stir in the soy sauce, rice vinegar, sugar, and white pepper.

  7. 7

    Mix the peanut sauce: If using fresh udon, measure out 3 TBSP hot water (45 mL). If using dried udon, measure out ⅓ cup (80 mL). In a medium bowl, whisk together the peanut butter and hot water until it’s loosened. Add in the soy sauce-garlic mixture and whisk until smooth.The sauce will be quite thin at this point, but it will thicken as it coats the noodles.

  8. 8

    Pour the peanut sauce on the noodles, tossing to coat the noodles well with tongs. If it feels too thick or tacky, add 1 to 2 tablespoons of hot water. Stir in the drained scallions, chopped peanuts, and optional veggie of choice. Taste, adding a splash of soy sauce or rice vinegar, if desired. Fold in Baked Tofu, if using.

  9. 9

    Top each serving with a bit of chili crisp.

Garlic Peanut Noodles

Garlic Peanut Noodles

25 min4 servings496 cal

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About this Recipe

Craving a dinner that's both deeply satisfying and incredibly quick to make? These Garlic Peanut Noodles are your answer, bringing the vibrant flavors of a favorite takeout dish right to your kitchen with ease. It's a weeknight hero that promises rich, savory satisfaction.

What makes this recipe truly shine is the balance of flavors and textures. You'll love how the creamy peanut butter effortlessly transforms into a luscious, slurpable sauce, perfectly coating every strand of noodle. The addition of fresh, crispy vegetables and a fiery finish of chili crisp elevates a simple dish into something truly special.

Get ready for an explosion of taste. Each forkful delivers tender udon noodles enveloped in a savory-sweet peanut sauce, brightened by a hint of tang from rice vinegar and a subtle warmth from ground white pepper. The crunch of roasted peanuts and thinly sliced red bell pepper (or julienned Persian cucumber) provides a delightful contrast to the silky noodles. With flavorful baked tofu, this dish is hearty, fresh, and deeply aromatic.

This versatile dish offers plenty of ways to adapt to your pantry. Feel free to swap Chinese light soy sauce for regular soy sauce or tamari. You can use either organic brown sugar or cane sugar for the perfect touch of sweetness. Instead of roasted peanuts, cashews make a delicious crunchy topping. For a different vegetable texture, try Persian cucumber julienned instead of red bell pepper. Adjust the chili crisp to your preferred level of heat.

Serve these Garlic Peanut Noodles as a complete and satisfying dinner, perfect for a cozy night in or a speedy meal after a busy day. Garnish with plenty of fresh scallions and an extra drizzle of chili crisp for a beautiful presentation and added flavor.

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