Ingredients
Equipment
Method
Step-by-Step Instructions:
- In a mixing bowl, combine your peanut sauce ingredients. If you're making it from scratch, mix together peanut butter, tamari, a splash of water, and any additional seasonings you prefer. Whisk until smooth and well combined.
- Bring a large pot of water to a boil. Add in the dried udon or rice noodles and cook according to the package instructions until al dente. Drain the noodles in a colander and rinse under cold water to stop the cooking process.
- While the noodles are cooking, julienne the English cucumber and medium carrot. Cut the extra-firm tofu into thin strips. If desired, you can pan-fry the tofu in a little oil until golden brown for added texture.
- In a large mixing bowl, combine the drained noodles, peanut sauce, julienned cucumber, julienned carrot, and tofu. Toss everything together until the noodles are well coated in the sauce.
- Transfer the Peanut Noodles to serving bowls. Garnish with fresh herbs, crushed peanuts or sesame seeds, and a drizzle of Sriracha if you like it spicy. Enjoy your delicious Peanut Noodles warm or chilled!
Notes
- For creamier peanut sauce, use natural peanut butter without added sugar or hydrogenated oils.
- Don’t overcook the noodles; they should have a slight bite to them for the best texture.
- Make the peanut sauce ahead of time and store it in the fridge for up to a week.