Garlic Peanut Noodles

Garlic Peanut Noodles

from rainbowplantlife.com
Dinner
25 min
4 servings
495 kcal / serving

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

  • 4scallions
  • 20 ouncesfresh udon noodles (or 8 ounces (225g) dried udon noodles (see note 1))
  • 4 clovesgarlic
  • 1 ½ tablespoonsneutral-flavored oil (of choice)
  • 2 tablespoonschinese light soy sauce ((or regular soy sauce or tamari) (see note 2))
  • 1generous tablespoon rice vinegar
  • 2 teaspoonsorganic brown sugar ((or cane sugar))
  • ¼ teaspoonground white pepper
  • heaping ⅓ cup (95g) creamy peanut butter
  • 3 tablespoonsto ⅓ cup (45 to 80 ml) hot water ( (see note 3))
  • ½ cuproasted peanuts ((or cashews), roughly chopped)
  • 1red bell pepper (thinly sliced or 8 oz (225g) persian cucumber, julienned (see note 4))
  • 1batch baked tofu
  • 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.