5Tablespoonspeanut butter , *see Note 1 below for options
1Tablespoonsoy sauce, low sodium recommended
1Tablespoonrice vinegar, seasoned or unseasoned
1-2Tablespoonchili oil, *see Note 2 below for options
1teaspoonsesame oil
1/4cuphot water, plus more, as needed
For the Stir Fry:
1-2teaspooncooking oil
1clovegarlic, minced
1/2teaspoonginger paste, or 1/4 tsp fresh ginger minced, or 1/8 tsp dried ginger powder
12-14ozudon noodles, shelf-stable or frozen, pre-soaked in warm water
Additional hot water, as needed
1/4cupcilantro, chopped
1/4cupgreen onion, green part only, sliced
For garnish:
2Tablespoonspeanuts, finely chopped
Sesame seeds, optional
Additional green onion
Additional cilantro
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Instructions
If using udon or similar noodles that only need soaking, soak in a large bowl of hot water. Drain after soaking and set aside. (If using noodles that require pre-cooking, boil water and cook according to package instructions and drain).
In a small bowl, combine sauce ingredients and stir a bit (it won't really come together in the bowl, but will melt together in the skillet later). Set aside.
Heat cooking oil over medium heat in a skillet or wok on the stove-top. Add the garlic and ginger and cook, stirring, for 30-45 seconds. Add the sauce mixture and stir and heat, until the sauce melts. Add the noodles and toss to coat well with sauce. Add additional hot water, a Tablespoon at a time, as needed, to loosen the sauce to coat the noodles well. Stir in some of the green onion and cilantro (if using), reserving some for garnish.
Spoon noodles in to bowl. Garnish with reserved green onion and cilantro and chopped peanuts and/or sesame seeds.
Notes
This recipe was tested with regular peanut butter. You can use smooth or crunchy peanut butter. If you are using natural peanut butter, you will probably need to add more hot water to loosen the sauce and the texture of the sauce may be less creamy.
Use 1 Tbsp chili oil for less spicy or 2 Tbsp for more spicy. If you don't have chili oil, you can use any spicy Asian sauce, such as Asian Chili Garlic Sauce, Sambal Oelek or Sriracha. As each varies in spiciness, add a bit to start, taste, then add more, to taste.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find Step-by-Step Photos there, which you may find helpful.