Spicy Peanut Udon with Avocado
Spicy Peanut Udon with Avocado
Ingredients
For the Udon Noodles
- 1 pound udon noodles, fresh or dried
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, or more, to taste
- 2 tablespoons water, or vegetable broth, as needed to thin
For the Toppings and Garnish
- 2 avocado, pitted, peeled, and sliced
- 1/2 English cucumber, thinly sliced or julienned
- 1 carrots, large, shredded or julienned
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges, for serving
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Cook udon noodles according to package directions. For fresh udon, this usually takes 2-3 minutes; for dried, 8-10 minutes. Once cooked, drain the noodles and rinse them thoroughly with cold water to prevent sticking and stop the cooking process. Set aside.
⏱️ 10 min
- 2
While the noodles are cooking, prepare the spicy peanut sauce. In a medium bowl, whisk together the creamy peanut butter, low sodium soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated fresh ginger, minced garlic, and sriracha.
⏱️ 5 min
- 3
Gradually whisk in 2 tablespoons of water or vegetable broth, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be thick enough to coat the noodles evenly but still pourable. Add more liquid if you prefer a thinner sauce.
⏱️ 2 min
- 4
Prepare the fresh toppings: slice the avocado, thinly slice or julienne the English cucumber, shred or julienne the large carrot, thinly slice the green onions, and chop the fresh cilantro and roasted peanuts.
⏱️ 8 min
- 5
In a large mixing bowl, add the cooled and drained udon noodles. Pour the prepared spicy peanut sauce over the noodles. Toss gently with tongs or your hands until all the noodles are evenly coated with the sauce.
⏱️ 3 min
- 6
Divide the sauced noodles among 4 individual serving bowls. Artfully arrange the sliced avocado, cucumber, shredded carrots, green onions, and chopped cilantro on top of each bowl.
⏱️ 2 min
- 7
Garnish each serving with a sprinkle of chopped roasted peanuts and sesame seeds. Serve immediately with fresh lime wedges on the side for an optional squeeze of bright citrus.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Udon with Avocado
Ingredients
For the Udon Noodles
- 1 pound udon noodles, fresh or dried
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, or more, to taste
- 2 tablespoons water, or vegetable broth, as needed to thin
For the Toppings and Garnish
- 2 avocado, pitted, peeled, and sliced
- 1/2 English cucumber, thinly sliced or julienned
- 1 carrots, large, shredded or julienned
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges, for serving
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Cook udon noodles according to package directions. For fresh udon, this usually takes 2-3 minutes; for dried, 8-10 minutes. Once cooked, drain the noodles and rinse them thoroughly with cold water to prevent sticking and stop the cooking process. Set aside.
⏱️ 10 min - 2
While the noodles are cooking, prepare the spicy peanut sauce. In a medium bowl, whisk together the creamy peanut butter, low sodium soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated fresh ginger, minced garlic, and sriracha.
⏱️ 5 min - 3
Gradually whisk in 2 tablespoons of water or vegetable broth, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be thick enough to coat the noodles evenly but still pourable. Add more liquid if you prefer a thinner sauce.
⏱️ 2 min - 4
Prepare the fresh toppings: slice the avocado, thinly slice or julienne the English cucumber, shred or julienne the large carrot, thinly slice the green onions, and chop the fresh cilantro and roasted peanuts.
⏱️ 8 min - 5
In a large mixing bowl, add the cooled and drained udon noodles. Pour the prepared spicy peanut sauce over the noodles. Toss gently with tongs or your hands until all the noodles are evenly coated with the sauce.
⏱️ 3 min - 6
Divide the sauced noodles among 4 individual serving bowls. Artfully arrange the sliced avocado, cucumber, shredded carrots, green onions, and chopped cilantro on top of each bowl.
⏱️ 2 min - 7
Garnish each serving with a sprinkle of chopped roasted peanuts and sesame seeds. Serve immediately with fresh lime wedges on the side for an optional squeeze of bright citrus.
⏱️ 1 min