Garlic Peanut Noodles

Name: Garlic Peanut Noodles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 scallions; 20 ounces (570g) fresh udon noodles (OR 8 ounces (225g) dried udon noodles (see Note 1)); 4 cloves garlic; 1 ½ tablespoons neutral-flavored oil (of choice); 2 tablespoons Chinese light soy sauce ((or regular soy sauce or tamari) (see Note 2)); 1 g enerous tablespoon rice vinegar; 2 teaspoons organic brown sugar ((or cane sugar)); ¼ teaspoon ground white pepper; Heaping ⅓ cup (95g) creamy peanut butter; 3 tablespoons to ⅓ cup (45 to 80 mL) hot water ( (see Note 3)); ½ cup (70g) roasted peanuts ((or cashews), roughly chopped); 1 red bell pepper (thinly sliced OR 8 oz (225g) Persian cucumber, julienned (see Note 4)); 1 batch Baked Tofu; Chinese chili crisp ((see Note 5))

Say hello to your new favorite noodle obsession! These Garlic Peanut Noodles are rich, slurpable, and totally addictive—loaded with savory-sweet peanut sauce, crispy veggies, and a fiery splash of chili crisp. Weeknight dinner just got a glow-up.

⏱️ 25 min 🔪 Prep: 20 min 🔥 Cook: 5 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Rainbow Plant Life

Ingredients

4 servings

4 scallions
20 ounces (570g) fresh udon noodles (OR 8 ounces (225g) dried udon noodles (see Note 1))
4 cloves garlic
1 ½ tablespoons neutral-flavored oil (of choice)
2 tablespoons Chinese light soy sauce ((or regular soy sauce or tamari) (see Note 2))
1 g enerous tablespoon rice vinegar
2 teaspoons organic brown sugar ((or cane sugar))
¼ teaspoon ground white pepper
Heaping ⅓ cup (95g) creamy peanut butter
3 tablespoons to ⅓ cup (45 to 80 mL) hot water ( (see Note 3))
½ cup (70g) roasted peanuts ((or cashews), roughly chopped)
1 red bell pepper (thinly sliced OR 8 oz (225g) Persian cucumber, julienned (see Note 4))
1 batch Baked Tofu
Chinese chili crisp ((see Note 5))

Steps

If you’re making the Baked Tofu, start by pressing and prepping the tofu. Make the peanut noodles while the tofu bakes.
Bring a large saucepan of water to a boil for the noodles.
While the water comes to a bowl, prep the scallions and garlic. a. Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of cold water and soak for ~10 minutes or until done prepping (this mellows out the raw onion taste). Drain scallions and pat dry. b. Garlic: Grate the garlic, finely mince, or use a garlic press. Add garlic to a small bowl.
Cook the noodles according to the package instructions. Drain, then rinse under cold water to bring to room temp. Transfer the noodles to a large bowl.
Sizzle the garlic: Heat the neutral oil in your smallest saucepan over medium-high heat for at least 3 minutes, or until very hot (if you have a thermometer, it should register at 350ºF/175ºC).
Pour the hot oil over the garlic and allow to sizzle. Rest for 1 minute, then stir in the soy sauce, rice vinegar, sugar, and white pepper.
Mix the peanut sauce: If using fresh udon, measure out 3 TBSP hot water (45 mL). If using dried udon, measure out ⅓ cup (80 mL). In a medium bowl, whisk together the peanut butter and hot water until it’s loosened. Add in the soy sauce-garlic mixture and whisk until smooth.The sauce will be quite thin at this point, but it will thicken as it coats the noodles.
Pour the peanut sauce on the noodles, tossing to coat the noodles well with tongs. If it feels too thick or tacky, add 1 to 2 tablespoons of hot water. Stir in the drained scallions, chopped peanuts, and optional veggie of choice. Taste, adding a splash of soy sauce or rice vinegar, if desired. Fold in Baked Tofu, if using.
Top each serving with a bit of chili crisp.