Udon Noodles with Asian Vegetables and Peanut Sauce

I love this recipe for Udon Noodles with Asian Vegetables because it’s a pasta dish (my favorite), and it’s full of fresh vegetables too. I feel like I’m getting a healthy meal all in one dish!

Yield: 4 servings (2 cups per serving)

Prep Time: 15 minutes

Cook Time: 10 minutes

Udon Noodles with Asian Vegetables


  • 1/4 cup + 2 Tablespoons water
  • 1/4 cup reduced-fat creamy peanut butter
  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons peeled, minced fresh ginger
  • 1 1/2 teaspoons dark sesame oil
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon chili garlic sauce (optional)
  • 2 cloves garlic, minced
  • 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
  • 4 cups sliced bok choy (about 2 bunches)
  • 2 cups snow peas, halved crosswise
  • 1 cup shredded carrot


  1. Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook, stirring constantly, 1 minute. Set aside.
  2. Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl; toss well to coat.


  • To prepare this recipe as GLUTEN FREE, sub in GF pasta for the Udon noodles- and make sure the following ingredients that you have in your pantry are designated as GF: soy sauce and chili garlic sauce.
  • When cooking for kids, leave out what you know they'll be frowning upon and substitute their favorite veggies in there instead.
  • Chile paste with garlic and udon noodles can be found with other ethnic foods in your local market or Asian market.
  • The chili garlic sauce can be omitted if you prefer a not-so-hot sauce.
  • Nutritional Information per serving (Serving size: 2 cups) : Calories: 412, Fat: 11g, Saturated Fat: 2g, Sugar: 16g, Fiber: 6.67g, Protein: 15g, Cholesterol: 0mg, Carbohydrates: 69g
  • Weight Watchers POINTS:  SmartPoints: 10, PointsPlus: 11, Old Points Program: 10
SOURCE: RecipeGirl.com (Adapted slightly from Cooking Light)

5 Responses to “Udon Noodles with Asian Vegetables and Peanut Sauce”

  1. postedSep 7, 2011 7:44 PM

    Awesome recipe. I love the sauce, and really easy to make.

  2. postedJan 26, 2012 5:55 AM

    Wow these noodles look so scrumptious I cant resist!

  3. postedJan 30, 2012 9:23 AM

    Sounds fabulous! I have been craving Asian a lot lately.

  4. postedJan 30, 2012 3:55 PM

    Loved this made it last night! Thanks for calculating the points makes it so easy. I left the brown sugar out and it was sweet enough just with the peanut butter.

  5. postedFeb 5, 2012 5:38 PM

    Loved this! Couldn’t find the noodles so used the pasta suggested. I cooked my veggies a bit before adding and threw in a red bell pepper too. It was amazing! Thank you so much!!!

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