← All recipes

🍝 Creamy Udon Noodles with Peanut Sauce

581 kcal · 30 min · 4 servings

Creamy Udon Noodles with Peanut Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and peel it. Cut it into thin strips.
  2. 2. Wash the spring onions. Cut off the hard root ends. Slice the onions into thin rings.
  3. 3. Wash the Pak Choi. Gently separate the leaves from the stem one by one.
  4. 4. Finely chop the peanuts.
  5. 5. Peel the garlic. Finely chop it as well.
  6. 6. Wash the lemon under hot water. Grate about one teaspoon of the zest.
  7. 7. Halve the lemon. Squeeze out the juice.
  8. 8. Heat oil in a pot over high heat.
  9. 9. Fry the onions and garlic for about two minutes.
  10. 10. Add half of the chopped peanuts to the pot.
  11. 11. Season the mixture with chili, sugar, and salt.
  12. 12. Toast the ingredients for about one minute.
  13. 13. Stir in the peanut butter.
  14. 14. Pour in the soy sauce.
  15. 15. Add the coconut milk.
  16. 16. Add the lemon juice to the sauce.
  17. 17. Let the sauce simmer briefly.
  18. 18. Add the Pak Choi leaves to the sauce.
  19. 19. Cook the vegetables in the sauce for about three minutes.
  20. 20. Bring about three liters of water to a boil in a separate pot.
  21. 21. Cook the Udon noodles in the boiling water for about five minutes.
  22. 22. Drain the noodles in a colander.
  23. 23. Save about one cup of the noodle cooking water.
  24. 24. Add the drained noodles to the peanut sauce.
  25. 25. Toss the noodles well with the sauce.
  26. 26. Loosen the noodles with a little of the saved cooking water if needed.
  27. 27. Serve the noodles in deep plates.
  28. 28. Garnish the dish with the remaining chopped peanuts.
  29. 29. Sprinkle the lemon zest over it.
  30. 30. Distribute the sliced spring onions as decoration.

Nutrition per serving