
Peanut Noodles
Cold udon tossed in creamy lime-ginger peanut sauce with crunchy cucumber, carrot, and tofu — a quick bowl ready in about twenty soft minutes.
Overview
Ingredients
Equipment
- Mixing bowl
- Whisk or spoon
- Large pot
- Colander
- Julienne peeler or sharp knife
Method

Whisk the peanut sauce
In a medium bowl, stir peanut butter, lime juice, rice vinegar, sriracha, 1 tablespoon tamari, sesame oil, maple syrup, ginger, and 4 tablespoons water until creamy. Thin with more water if needed.

Cook and cool the noodles
Boil the noodles according to the package until al dente. Drain and rinse under cold water. Transfer to a large bowl and toss with the peanut sauce and the remaining tablespoon of tamari.

Build the bowls
Divide noodles into four bowls. Top with cucumber, carrot, and tofu. Garnish with herbs and crushed peanuts. Serve with sriracha on the side.
Tips
Nutrition
Storage
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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