Peanut-Sesame Udon Noodles with Scallions

4 Servings

25 minutes

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Natural peanut butter approximates the dark color and rich flavor of Chinese sesame paste, which can be difficult to find. The sauce can be made ahead and refrigerated for up to a week; bring it to room temperature before using. Check the packaging of your noodles for their cooking timing. To round out the dish, add cooked shredded chicken, poached shrimp, cubes of sauteed tofu or edamame.




Don’t forget to rinse the noodles in cold water after cooking; they will become gummy otherwise.

25 minutes

For the sauce:


Sharon S.

Very good! Added a little shredded carrot and cilantro -- added flavor and color.

Linda W.

After I doubled the peanut butter, this was excellent!

Kristine M.

We found this pretty bland. It needs more ginger, cayenne and vinegar. The shredded carrot mentioned above sounds like a good idea, too.

Siri N.

I added a chopped cucumber, orange pepper, cilantro, and radishes to make this a more robust vegetable dish. I think some cubed tofu would work well, too. This was delicious!

Rebecca R.

I am lucky to have an Asian market near me. If I wanted to use the Chinese Sesame paste would I just substitute 1:1?

Lynn C.

Hi Rebecca -

You can substitute 1:1 with Chinese sesame paste. Good luck!

The Milk Street Team

Erin Stojan R.

This is a lot like a recipe from Wil Yeung (YeungManCooking) on YouTube. “One pot what I ate for lunch | Easy vegan recipe”

Fast and delicious!