Udon Noodles With Asian Vegetables and Peanut Sauce

READY IN: 20mins
Recipe by lazyme

This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer.

Top Review by chefdownunda

This had a nice pad thai-like flavor to it. I actually made 3x the sauce thinking it would not go around - but it turns out it is quite concentrated and does! So I made this dish and used some of it to make a stirfry with chicken and asian vegetables dish, which was also very good. I was afraid that it would be too vinegary or sweet with the recommended amounts of vinegar and sugar, so I only did about 2/3's the recommended amounts; but it wasn't too sweet or vinegary at all, so next time I will use more.
I also used crunchy peanut butter (as my Kraft smooth peanut butter has a lot of sugar in it) and it turned out well. Thanks for the recipe!

Ingredients Nutrition


  1. Combine first 10 ingredients in a small saucepan; stir with a whisk until blended.
  2. Bring to a boil; cook 1 minute, stirring constantly.
  3. Set aside.
  4. Cook noodles in boiling water 8 minutes.
  5. Drain well.
  6. Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.

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