Crunchy peanut and chili udon noodles
Yeung Man Cooking · ♥ 101.4K likes · 2.2M views · 8 min video
Read about wheat noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 tbsp peanuts
- 1 tbsp white sesame seeds
Toast the peanuts and white sesame seeds in a non-stick pan over medium heat for about a minute, until they release their oils.
Crush the toasted peanuts and sesame seeds coarsely in a mortar, stopping short of over-crushing so they keep their crunch. Set aside.
- 3 pieces garlic
- 2 sticks green onions
Grate the garlic and chop the green onions.
- 250 g frozen udon noodles
Boil the noodles for half the package time, about three minutes here, stirring occasionally so they do not stick.
- 1 tbsp chili oil
- 1 tsp sweet paprika
Heat the pan to medium-low, add the chili oil and the garlic and cook about 45 seconds so the garlic infuses the oil.
Garlic in chili oil
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp rice vinegar
- 1 tbsp maple syrup
Add the sweet paprika, toasted sesame oil, soy sauce, dark soy sauce, rice vinegar and maple syrup.
Building the peanut sauce
- 2 tbsp peanut butter
- 2 tbsp water
Add the peanut butter, which also thickens the sauce, then the water, and mix the sauce well.
Strain the noodles and add them to the peanut sauce with the green onions.
Turn the heat to medium and stir and cook a couple of minutes until the sauce is glossy and absorbed into the noodles.