Peanut butter powder was invented in 1969 for astronauts—it packs 85% less fat than regular peanut butter.
Peanut Udon Bowl
Dive into a bowl of pure comfort with this creamy vegan peanut udon dish, packed with protein and bursting with flavor! Featuring silky udon noodles tossed in a rich peanut sauce and topped with crisp veggies, this quick meal is a delightful fusion of textures and tastes that will satisfy your cravings in no time. Whip it up for a nourishing lunch or dinner that’s as easy to make as it is to devour!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
This mad scientist creation proves what happens when 1980s California health nuts discovered Japanese udon factories—some Berkeley hippie clearly raided both the Asian grocery aisle and the health food store, creating a bastard child that would make traditionalists in Kagawa Prefecture weep into their perfectly clear dashi while simultaneously making every vegan food blogger lose their absolute minds.
Regional Twist
In Bangkok's Chinatown district, street vendors swap the peanut butter powder for fresh-ground roasted peanuts and double the chili oil, creating a proper fire-breathing version that'll separate tourists from locals faster than you can say pad thai.
📝 Ingredients
Shopping List
- 2 tbsp (30 ml) chili flakes
- 1 whole lime
- 400 g udon noodles
Pantry Items
Amounts also listed in instructions below
- crispy chili oil (to taste)
- cumin (to taste)
- garlic powder (to taste)
- maple syrup (to taste)
- peanut butter powder (to taste)
- soy sauce (to taste)
- turmeric (to taste)
- 100 ml water
👨🍳 Instructions
- 1
Cook the udon noodles according to the package instructions.
- 2
Mix the spices with the peanut butter powder and water.
- 3
Add the remaining ingredients and add enough noodle water until a creamy consistency is achieved.
- 4
Add the noodles, mix well, and garnish with green onions and sesame seeds.
💡 Pro Tips
- ✓Reserve 1 cup of starchy udon cooking water before draining because its 8-12% starch content acts as a natural emulsifier to bind the peanut sauce to noodles.technique8-12% starch content
- ✓Bloom your spices (chili flakes, garlic powder, turmeric, cumin) in hot oil for 30-45 seconds to activate volatile compounds and increase flavor intensity by 300%.timing30-45 seconds
- ✓Rehydrate peanut butter powder with water at a 1:1 ratio by weight, not volume, because powder density varies and proper hydration prevents grainy texture.ingredient1:1 ratio by weight
- ✓Add lime juice last after removing from heat because citric acid breaks down at temperatures above 140°F, causing flavor loss and potential curdling of the peanut emulsion.timing140°F
- ✓Toss noodles with sauce immediately while both are warm (above 120°F) so the starch gelatinization helps the sauce adhere rather than pooling at the bottom.technique120°F
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Peanut butter powder was invented in 1969 for astronauts—it packs 85% less fat than regular peanut butter.
Peanut Udon Bowl
Dive into a bowl of pure comfort with this creamy vegan peanut udon dish, packed with protein and bursting with flavor! Featuring silky udon noodles tossed in a rich peanut sauce and topped with crisp veggies, this quick meal is a delightful fusion of textures and tastes that will satisfy your cravings in no time. Whip it up for a nourishing lunch or dinner that’s as easy to make as it is to devour!
The Story
This mad scientist creation proves what happens when 1980s California health nuts discovered Japanese udon factories—some Berkeley hippie clearly raided both the Asian grocery aisle and the health food store, creating a bastard child that would make traditionalists in Kagawa Prefecture weep into their perfectly clear dashi while simultaneously making every vegan food blogger lose their absolute minds.
Regional Twist
In Bangkok's Chinatown district, street vendors swap the peanut butter powder for fresh-ground roasted peanuts and double the chili oil, creating a proper fire-breathing version that'll separate tourists from locals faster than you can say pad thai.
📝 Ingredients
Shopping List
- 2 tbsp (30 ml) chili flakes
- 1 whole lime
- 400 g udon noodles
Pantry Items
Amounts also listed in instructions below
- crispy chili oil (to taste)
- cumin (to taste)
- garlic powder (to taste)
- maple syrup (to taste)
- peanut butter powder (to taste)
- soy sauce (to taste)
- turmeric (to taste)
- 100 ml water
👨🍳 Instructions
- 1
Cook the udon noodles according to the package instructions.
- 2
Mix the spices with the peanut butter powder and water.
- 3
Add the remaining ingredients and add enough noodle water until a creamy consistency is achieved.
- 4
Add the noodles, mix well, and garnish with green onions and sesame seeds.
💡 Pro Tips
- ✓Reserve 1 cup of starchy udon cooking water before draining because its 8-12% starch content acts as a natural emulsifier to bind the peanut sauce to noodles.technique8-12% starch content
- ✓Bloom your spices (chili flakes, garlic powder, turmeric, cumin) in hot oil for 30-45 seconds to activate volatile compounds and increase flavor intensity by 300%.timing30-45 seconds
- ✓Rehydrate peanut butter powder with water at a 1:1 ratio by weight, not volume, because powder density varies and proper hydration prevents grainy texture.ingredient1:1 ratio by weight
- ✓Add lime juice last after removing from heat because citric acid breaks down at temperatures above 140°F, causing flavor loss and potential curdling of the peanut emulsion.timing140°F
- ✓Toss noodles with sauce immediately while both are warm (above 120°F) so the starch gelatinization helps the sauce adhere rather than pooling at the bottom.technique120°F