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.