Forget eating out, and make your own takeout dinner with this Asian-inspired recipe.
Udon noodles are tossed in a sauce made of coconut milk, peanut butter and lots of spices and fresh herbs. Serve up this delicious dinner with fresh lime wedges for a bright citrus flavor. These are great served both warm and cold, and make great leftovers for lunch.
Coconut-peanut udon noodle bowls recipe
- 2 (8 ounce) packages udon noodles
- 2 tablespoons toasted sesame oil
- 1/2 cup coconut milk
- 1 tablespoon freshly grated ginger
- 1/2 cup all-natural creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- Juice from 1 lime, plus extra lime slices for garnish (optional)
- 1-2 tablespoons agave or honey (depending on desired sweetness)
- 1/2 teaspoon crushed red pepper flakes
- 1 cup fresh sugar snap peas
- 1/4 cup chopped peanuts
- Fresh cilantro and sliced green onions, for garnish
- Bring a large pot of water to a boil, and prepare the noodles as directed on the package. Once cooked, drain and set them aside.
- In the same pot, add all the remaining ingredients except for the peas, peanuts and cilantro.
- Bring the sauce to a light simmer, stirring until smooth and thick.
- Once the sauce is done, add the cooked noodles to the pot, along with the peanut sauce.
- Gently toss the noodles, and then divide them among 4 serving bowls.
- Top the noodles with the sugar snap peas, peanuts, lime wedges, cilantro and green onions, and then serve.
More Asian recipe ideas
Classic Asian spring rolls
Asian iced tea
Asian lettuce wraps