High-Protein Peanut Noodles

This meal is packed with protein; about 30 grams per serving. The original recipe from Food &Wine does not call for the shrimp, but I wanted more protein and shrimp and peanut butter are great friends! I also served with some julienned carrots steamed in salty water and honey. This made a perfectly balanced and satisfying meal.

This peanut-noodle dish is rich, filling and packed with flavor. The Udon noodles have a thick, chewy texture. The silky peanut sauce with silken tofu creates an extra-creamy sauce that gets folded into the noodles.

I made Udon noodles once. They were delicious and fun to make, but steaming this package of KA-ME Udon noodles took 1 1/2 minutes in the microwave and they were perfectly delicious.

If you’d like the recipe, go to: https://cookwithcindy.com/?s=Udon&post_type%5B%5D=any&search_limit_to_post_titles=0&add_woo_product_skus=0&live_min_character=3&live_posts_per_page=100&live_search_display_featured_image=1&live_search_display_post_type=1&fs=1

In fact, this whole noodle dish took under 1/2 hour to make. If you are just making the noodles, even less time.

Combine peanut butter, tofu, water, soy sauce, rice wine vinegar, garlic, chili-garlic sauce, and sesame oil in a blender. Grate the ginger and garlic right into the blender. Blend until smooth and creamy; about 30 seconds.

Click  on photos to enlarge.

Cook the noodles and toss in a hot pan with 1 Tbsp. olive oil. Sprinkle a little gochugara.

This is a mild pepper, but my husband, Jerry is not nuts about heat so I did not use much. Gochugara is the generic term for Korean chili flake. Taekyung is a specific, widely used brand.

Toss about 3/4 cup of the peanut sauce into the noodles until fully coated. Add sauce 2 Tbsp. at a time until you have the desired sauciness. You will have sauce left over.

Because I was serving with the shrimp, once the noodles are thoroughly coated, turn the heat down very low while the shrimp cook. They only take a 4-6 minutes, depending on their size.

Garnish with chopped peanuts, thinly sliced scallions, parsley and a little more gochugara if you like more spice. Serve immediately.

Leftovers can be stored in an airtight container for up to 3 days. To reheat, microwave noodles gently with a little more peanut sauce (or water) to loosen. The peanut-tofu sauce can be made a couple days ahead and refrigerated making this dish available for serving in minutes.

MA-SI-KKE-DEU-SE-YO!

In other words, in Korean…HAPPY EATING!

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High-protein Peanut Noodles

Udon noodles tossed in a rich, silky peanut-tofu sauce. Easy to make. Rich, satisfying and delicious.

Ingredients

• 1/2 cup Creamy peanut butter, such as Jif
• 1/2 cup Silken tofu
• 1/4 cup Warm water
• 3 Tbsp. Soy sauce
• 1/2 Tbsp. Rice wine vinegar
• 1 inch Fresh ginger root, grated
• 2 medium Cloves garlic, grated
• 1 tsp. Chili-garlic sauce I used Sriracha.
• 1 tsp. Sesame oil
• 1 Tbsp. Olive oil
• 1 14.2 oz. Package Udon noodles, such as KA-ME
• Chopped, roasted peanuts, thinly sliced scallions, parsley and gochugara for serving.

Instructions

• Combine peanut butter, tofu, water, soy sauce, rice wine vinegar, chili-garlic sauce and sesame oil in a blender.
• Grate the ginger and garlic right into the blender.
• Blend on high for about 30 seconds until sauce is smooth and silky.
• Cook the noodles according to package instructions.
• In a heavy-bottomed skillet, bring 1 Tbsp. olive oil to high, but not smoking, heat. Add the noodles and sprinkle some gochugara pepper and toss to coat well.
• Toss in 3/4 cup peanut sauce into the noodles and stir until fully coated. Add sauce 2 Tbsp. at a time until you have the desired sauciness.
• Garnish with chopped peanuts, scallions, parsley and more gochugara for a little extra kick.