Ingredients
4
4 servings
- •8 ounces Japanese udon noodles
- •1 (16 ounce) package firm tofu, drained
- •1 ½ cups shredded cabbage, or more to taste
- •1 cup shredded carrot
- •1 small sweet red pepper, seeded and cut into thin strips
- •2 scallions, or more to taste, thinly sliced
- •½ cup vegetable broth
- •6 tablespoons natural peanut butter
- •2 tablespoons brown sugar
- •2 tablespoons soy sauce, or more to taste
- •1 tablespoon rice vinegar
- •4 cloves garlic, minced
- •1 (1 inch) piece fresh ginger, peeled and minced
- •¼ teaspoon cayenne pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
- Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.
- Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.
Nutritional Facts
Per 4 servings
- Calories: 451
- Carbohydrate: 55g
- Fat: 18g
- Fiber: 4g
- Protein: 21g
- Sugar: 13g
Related Recipes
Udon Peanut Butter Noodles
Vegan Udon Noodles Soup with Tofu and Vegetables
Sesame Udon Noodles
Yaki Stir-Fried Udon Noodles (Vegan)
Peanut Butter Noodles
Spicy Stir-Fried Udon Noodles
Asian Vegan Tofu Noodles
Japanese Pan Noodles
Sweet-Chilli Udon Noodles With Tempeh And Asian Greens
Easy Spicy Udon Cold Salad
Miso Udon Noodles with Spinach and Tofu
