Peanut Sauce Udon Noodles


Peanut Sauce Udon Noodles

Peanut Sauce Udon Noodles

This is a rich, spicy, comforting, and family-favorite udon noodles recipe.

I used shiitake broccoli + carrots as veggies and shiitake mushrooms for the subtle umami flavor. They worked beautifully and the noodles came out so yum!

Let’s go! 🙂

Peanut Sauce Udon Noodles
4.91 from 10 votes

Peanut Sauce Udon Noodles

Peanut Sauce Udon Noodles
Pin Recipe
Course -Lunch
Cuisine -Asian
Keyword -noodles, peanut
Prep Time -10 minutes
Cook Time -10 minutes
Total Time -20 minutes
Servings -2 people
Calories -499kcal
Author -Veganbell

Recipe Video


To Boil Noodles,

  • 3.5 oz udon noodles (100 gm.)
  • 3 cups water
  • Salt

To Prepare Peanut Sauce,

To Cook,

  • 1 tablespoon olive oil
  • 4 cloves garlic chopped
  • 1 inch ginger chopped
  • 1 cup shiitake mushrooms sliced
  • 1 cup broccoli florets
  • 2 tablespoons water
  • 1/2 cup carrot julienned
  • 1/4 cup green onions chopped
  • Sesame seeds to garnish


Boil The Noodles

  • Heat water in a large saucepan. Add salt. Once it starts to boil, add noodles. Give it a quick stir and boil for 9-12 minutes (or as instructed in the packaging).
  • Once it's boiled, turn off the heat and drain. Drizzle a bit of olive oil and gently mix using 2 forks. This prevents the noodles from sticking (and drying out) while we're preparing the rest of the ingredients.

Prepare The Peanut Sauce

  • In a mixing bowl, add all the peanut sauce ingredients. Stir and mix until smooth. If you're using crunchy peanut butter (like I have) you might have to stir it vigorously. Set aside.


  • Set a saute pan over medium heat. Add oil.
  • Once it's hot, add ginger + garlic and stir-saute until golden, around 1-2 minutes.
  • Add mushroom + broccoli and stir-saute for 1-2 minutes. Pour in 2 tablespoons of water. Cover the pan and let it cook for 2-3 minutes.
  • Add the boiled noodles + carrots + peanut sauce. Gently fold and mix until the noodles are completely coated with the sauce.
  • Garnish with green onions and sesame seeds. Serve hot or cold.


Sodium: 1791 mg | Calcium: 84 mg | Vitamin C: 50 mg | Vitamin A: 5902 IU | Sugar: 19 g | Fiber: 10 g | Potassium: 865 mg | Calories: 499 kcal | Saturated Fat: 4 g | Fat: 21 g | Protein: 20 g | Carbohydrates: 64 g | Iron: 2 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this recipe, check out this delicious Vegan Shoyu Ramen recipe I posted earlier.

If you enjoy reading and cooking from Veganbell, check out OneGreenPlanet’s comforting Vegan Chick’n Noodle Soup recipe.

If you’d like to support me (thank you!), do check out my Indian Vegan Cookbook or my just-launched XXL-Sized Blank Vegan Recipe Notebook. You can write/document 120 of your favorite vegan recipes in it.


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6 Responses

  1. Katherine Porterfield says:

    5 stars
    Here is yet another super good and easy to make recipe from Vegan Bell. At first blush it looks like just another take on a Szechuan peanut butter noodle recipe, but it’s not. The spices and grated ginger root make this into something more akin to an Indian curry. It complements the broccoli and shiitake mushrooms beautifully without overwhelming them.
    An extra bonus (which is often true of most home cooked food) is how good it made the house smell. We used Udon noodles as the recipe called for, but Ramen should work just as well. As with all the recipes I review here, it takes under a half hour to cook, which is a plus for people with busy schedules.

  2. 5 stars
    This was SO SO good. Perfectly balanced in flavors – its tangy, spiced, spicy, hot, and so delicious. Also, thank you for making your whole blog and recipes minimalistic. I am not fond of food blogs with whole life stories about themselves. Your work is a breath of fresh air. 🙂

  3. Julienne Philips says:

    5 stars
    Easily a family-favorite. I make this noodles at least once a week and everyone loves it. Thanks!

  4. 4 stars
    Mi wyszło suche strasznie

  5. 5 stars
    I made this last night and it was wonderful! It took me more like an hour as I chose to include tofu for additional protein (which I battered using water and flour then fried)
    It should take less than that when I make it again, I’m usually slow the first time I make something 🙂

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