Cold Udon Noodles in Peanut sauce

This recipe is from Vegan with a Vengeance and I’ve been planning to make it for sometime now. It is packed with peanutty flavor and packed with veggies and my favorite seitan. This goes to Lavanya @ Home Cook recipes for A.W.E.D-Japan. DK @ Culinary Bazaar is the brain behind A.W.E.D.

Cold Udon Noodles in Peanut sauce

Recipe adapted from Vegan with a Vengeance by Isa Chandra Moskowicz

This recipe is from Vegan with a Vengeance and I’ve been planning to make it for sometime now. It is packed with peanutty flavor and packed with veggies and my favorite seitan. This goes to Lavanya @ Home Cook recipes for A.W.E.D-Japan. DK @ Culinary Bazaar is the brain behind A.W.E.D. Recipe adapte...

Cold Udon Noodles in Peanut sauce

Summary

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  • Coursenoodles & pasta
  • Cuisinejapanese
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Udon noodles
10 oz.
Seedless Cucumber – medium, chopped into matchsticks
1
Red pepper – medium, thinly sliced
1
Bean Sprouts
2 cups
Scallions – chopped
1 bunch
For the peanut Sauce:
Peanut Oil
2 tsps
Garlic – , minced
2 cloves
Ginger – piece, minced
1”
Water
1 cup
Soy sauce
2tbsps
Ground coriander
1tsp
Creamy peanut butter
2/3cup
Maple Syrup
2tbsps
Rice Vinegar
3tbsps
Sriracha hot Sauce
2tsps
For the Seitan:
Seitan – ./ 2 cups, sliced
1 lb
Garlic – , minced
1 clove
Soy sauce
2tsps

Steps

    Prepare the peanut sauce:
  1. In a small saucepan, sauté the garlic and ginger over medium-low heat. Add water, soy sauce and coriander pd and bring to a boil. Add peanut butter and turn the heat to low. Whisk until peanut butter and oil are combined. Mix in the maple syrup, rice vinegar and hot sauce. Remove from heat and let cool to room temperature.
To make the Noodles:
  1. In the meantime, cook the noodles according to package instructions. Drain in a colander and let cool.
  2. Heat 1 tsp oil in a small saute pan, add seitan and saute for 5 minutes or until lightly browned; flip and cook till browned. Add garlic and soy sauce and cook for another 2-3 minutes.
To serve:
  1. Noodles have to be cold, peanut sauce should be at room temperature & Seitan should be hot.
  2. Before serving, rinse the noodles under cold water; drain and place them in the serving bowl. Pour the peanut sauce; scatter the peppers, cucumber & bean sprouts followed by scallions. Arrange seitan on the top & lemon wedges around the plate. Enjoy right away.
Cold Udon Noodles in Peanut sauce
Cold Udon Noodles in Peanut sauce

Cold Udon Noodles in Peanut sauce

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