Peanut Sauce Vegetarian Udon Noodle Dish

Ingredients 0/16

Step 1

Bring a large pot of lightly salted water to a boil. Once boiling, add the udon noodles and cook them, stirring every now and then, until they’re tender but still have a bit of bite—about 10 to 12 minutes. While the noodles cook, pat the tofu dry and cut it into small cubes, then set it aside. In a big bowl, toss together the cabbage, carrot, red pepper, and scallions.

Step 2

Make the peanut sauce. In a small saucepan over low heat, whisk together the vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and a pinch of cayenne. Keep whisking as it warms up until the sauce thickens slightly—this should only take about a minute. Take it off the heat and let it cool down a bit.

Step 3

Once the noodles are cooked, drain them and rinse with cool water to stop the cooking and keep them fresh. Add the noodles to the bowl with the veggies, then pour in the peanut sauce and add the tofu. Gently toss everything together until well combined.

Step 4

Pop the whole thing in the fridge until you’re ready to eat. It tastes great chilled or at room temperature!