Name: Vegetarian Udon Noodles with Peanut Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Japanese udon noodles - 8 ounces; Firm tofu, drained - 1 (16 ounce) package; Shredded cabbage, or more to taste - 1 ½ cups; Shredded carrot - 1 cup; Sweet red pepper, seeded and cut into thin strips - 1 small; Scallions, or more to taste, thinly sliced - 2; Vegetable broth - ½ cup; Natural peanut butter - 6 tablespoons; Brown sugar - 2 tablespoons; Soy sauce, or more to taste - 2 tablespoons; Rice vinegar - 1 tablespoon; Garlic, minced - 4 cloves; Fresh ginger, peeled and minced - 1 (1 inch) piece; Cayenne pepper - ¼ teaspoon

Vegetarian Udon Noodles with Peanut Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Udon Noodles with Peanut Sauce

1. Japanese udon noodles - 8 ounces

2. Firm tofu, drained - 1 (16 ounce) package

3. Shredded cabbage, or more to taste - 1 ½ cups

4. Shredded carrot - 1 cup

5. Sweet red pepper, seeded and cut into thin strips - 1 small

6. Scallions, or more to taste, thinly sliced - 2

7. Vegetable broth - ½ cup

8. Natural peanut butter - 6 tablespoons

9. Brown sugar - 2 tablespoons

10. Soy sauce, or more to taste - 2 tablespoons

11. Rice vinegar - 1 tablespoon

12. Garlic, minced - 4 cloves

13. Fresh ginger, peeled and minced - 1 (1 inch) piece

14. Cayenne pepper - ¼ teaspoon

How to cook deliciously - Vegetarian Udon Noodles with Peanut Sauce

1. Stage

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.

2. Stage

Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.

3. Stage

Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.

4. Stage

Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.