Udon in Peanut Sauce (cold dish). While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles.
Gradually add vegetable oil, whisking constantly until emulsified; set aside. Peanut Sauce Udon Noodles is creamy and spicy noodles with mushroom and broccoli as vegetables. The peanut sauce makes this dish absolutely DIVINE. You can cook Udon in Peanut Sauce (cold dish) using 6 ingredients and 1 steps. Here is how you achieve it.
Ingredients of Udon in Peanut Sauce (cold dish)
- It’s 1 pack of udon.
- Prepare 2 tbsp of peanut sauce.
- You need 3 of crabstick.
- It’s Half of cucumber thin slices.
- Prepare slice of Fried egg thinly.
- It’s 1 tsp of caviar.
Heat a saucepan over medium heat. It's fast to throw together and is really yummy. See recipes for Udon in Peanut Sauce (cold dish) too. In a small bowl, combine sauce ingredients and stir until smooth.
Udon in Peanut Sauce (cold dish) step by step
- Boil noodle until done then place in a bowl.Squezzed peanut sauce then combine egg crab stick and fried egg mix with peanut sauce then place it in top of udon.Add peanut sauce the carefuly scoop caviar on top..
In a hot wok, heat cooking oil over medium heat. Add garlic, ginger, most of the red chilli and green onion slices (reserve a bit of both, for garnish). Add sauce and cook until warmed. Last week's homemade udon immediately turned into a satisfying meal of cold noodles dunked in savory sauce, which was perfect for the blazing heat that hit us here in California. You may be familiar with udon served in hot broth as a noodle soup, but in Japan, I had cold udon twice.
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