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Vegetable Udon Noodles with Peanut Sauce

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These Vegetable Udon Noodles are an easy weeknight dinner families will love! Packed with Asian vegetables and a creamy, flavorful peanut sauce, this meatless meal is a sure to please your family!

 

plate with udon noodles and peanut sauce and veggies

 

Is it just me, or is time moving in super drive? My Dad always used to tell me how life was like a rollercoaster, how it seemed to take forever to climb that first big hill, but before you know it you’re whooshing down around the track not knowing what hit you. I feel like that lately. It’s the end of May, I just celebrated an awesome 5 years of marriage to my husband (which those of you who actually know us will laugh at because it took us foreeeever to get our acts together and start dating in the first place), in a little over two weeks my baby is turning THREE, in a little over three months that baby is starting preschool AND I’m having a second baby…the milestones are just piling up over here and the days are whooshing past. In an effort to slow life down, we’ve been doing a lot of slowing down and enjoying the day to day activities. Lots of walks, reading books together, tons and tons of art activities. And packing as much fun into weekends with Daddy as we can (seriously, it takes me like two days to recover!)

 

udon noodles on plate with veggies

 

Vegetable Udon Noodles with Peanut Sauce

This meal was perfect for a “live life in the slow lane” attitude.

It is super quick and easy to put together and only dirties a few dishes. Perfect for when you want to get a delicious and healthy meal on the table fast, so you have time to do other things!

 The peanut sauce is purely perfect – great flavor, just a hint of kick (or, if you are like my husband and feel the need to add sriracha sauce to literally everything you eat, you can always add more).

 

Note: (oh, and if you are wondering, no, there are no carrots in these photos. I didn’t remember to add them until after we sat down at the table to eat. Such is life. I also threw in some leftover cooked chicken breast in there, because that’s how I roll.)

 

 

plate with peanut udon noodles
 
 

Looking for some other easy Asian recipes? Try these!

 

Interested in adding more Asian flavors to your weeknight meals but not sure how to make it actually doable? Check out my Beginner’s Guide to Asian Cuisine for easy tips and recipes that are weeknight and kid-friendly and will help your weeknight meals be a win!

 

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Yield: 4 servings

Udon Noodles with Asian Vegetables and Peanut Sauce

chicken pad thai on plate with red peppers and broccoli

This easy Udon Noodles recipe is packed with veggies and tons of flavor!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 6 TBSP water
  • 1/4 cup reduced fat creamy peanut butter
  • 2 TBSP brown sugar
  • 2 TBSP low sodium soy sauce
  • 2 TBSP rice vinegar
  • 1 1/2 tsp minced, peeled fresh ginger
  • 1 1/2 tsp dark sesame oil
  • 1/2 tsp cornstarch
  • 1/2 tsp sriracha (optional, plus more for serving)
  • 2 garlic cloves, minced
  • 8 ounces uncooked udon noodles
  • 4 cups sliced bok choy
  • 2 cups snow peas, halved crosswise
  • 1 cup shredded carrot
  • 2 cups cooked, shredded chicken

Instructions

  1. In a small saucepan whisk the water, peanut butter, sugar, soy sauce, rice vinegar, ginger, sesame oil, cornstarch, sriracha, and garlic cloves until well blended.
  2. Bring to a boil and cook 1 minute, stirring constantly. Set aside.
  3. Cook the noodles in boiling water for 8 minutes (or following package directions).
  4. Combine the noodles, peanut sauce, bok choy, snow peas, carrot, and cooked chicken in a large bowl and toss well to coat.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 421Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 51mgSodium: 489mgCarbohydrates: 43gFiber: 7gSugar: 13gProtein: 30g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

(Cooking Light, April 1997)

 

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