Udon Peanut Butter Noodles

30 m
45 m
Ready in:
75 m
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Servings: 6
Dried udon noodles
1 (9 oz) package
Chicken broth
½ cup
Fresh ginger root
1 ½ tbsp, minced
Soy sauce
3 tbsp
Peanut butter
3 tbsp
1 ½ tbsp
Chili oil
2 tsp
3 cloves, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
Green onions
¼ cup, chopped
¼ cup, chopped
Fresh cilantro
¼ cup, chopped
  1. Pour water in a large pot, salt slightly and bring to a rolling boil. Put udon noodles in the water, a few at a time, and bring to a boil. Do not cover the pot. Cook for 10 to 12 minutes, stirring occasionally. The noodles should be cooked through but still firm to the bite. Drain noodles and return to the pot.
  2. Mix chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic. Place in a saucepan over medium-high heat. Bring the mixture to a boil and whisk until the peanut butter has melted. Pour the sauce over the noodles. Mix in chicken and red bell pepper. Sprinkle with green onions, chopped peanuts, and cilantro before serving.
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