Vegetarian Udon Noodles with Spicy Peanut Sauce

This vegetarian udon with spicy peanut sauce is the definitive (and delicious!) quick dinner night recipe.

5 from 1 vote

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Cook Time: 30

Total Time: 30

Servings:

Calories: 584kcal

16 ounces dry udon noodles (cooked according to package instructions and drained)
4 scallions (thinly sliced, white and light green parts separated)
2 ribs celery (with leaves; ribs sliced thinly on an angle and leaves roughly chopped)
4 small radishes (trimmed and thinly sliced into rounds)
⅓ cup creamy peanut butter
3 tablespoons soy sauce
⅓ cup unseasoned rice vinegar
1 tablespoon (plus 2 teaspoons sesame oil, divided)
2 teaspoons chili oil (more or less to taste, depending on spice preference)
1 teaspoon toasted sesame seeds
Salt to taste

In a bowl, whisk the peanut butter, soy sauce, rice vinegar, 2 tablespoons sesame oil, and 2 teaspoons chili oil until smooth and creamy. Taste and adjust ingredients as necessary. Set aside.

Bring a small saucepan of water to a boil. Add the egg and cook for exactly 6 minutes. Drain and rinse the egg under cold water. Carefully peel and cut in half.

In a bowl, combine the dark green parts of the scallions with the radishes. Drizzle with two teaspoons sesame oil and toss to coat. Season with flaky sea salt and the toasted sesame seeds and toss. Set aside.

In a large bowl, combine the noodles with the white parts of the scallions, the sliced celery, and the roughly chopped celery leaves and toss to combine. Pour the spicy peanut sauce all over and toss to coat. Taste and season according to your tastes.

Divide the udon noodles between bowls and pile the radish garnish on top of each bowl of noodles. Serve with a soft-boiled egg, a sprinkle of toasted sesame seeds, and a drizzle more of chili oil if desired. Enjoy!

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