PB in the Kitchen: Udon Peanut Butter Noodles

Our company’s name is an homage to college grads everywhere, since so many eked by on peanut butter in an effort to save and pay for their college education. Now, those college grads are putting their degrees to work, and many are cooking at home more due to the pandemic. 

In this new series, we’ll spotlight one of our favorite peanut butter recipes each month. Some will be sweet, some will be savory, and some will be a little bit of both. 

Looking for a fun new recipe to try out at home this week? These Udon Peanut Butter Noodles are sure to do the trick.

Let’s get started, shall we?


Here’s what you need to succeed:

  • 1 (9 ounce) package dried udon noodles
  • ½ cup chicken broth 
  • 1?½ tablespoons minced fresh ginger root
  • 3 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1?½ tablespoons honey
  • 2 teaspoons chili oil
  • 3 cloves garlic, minced
  • 1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
  • 1 red bell pepper, thinly sliced
  • ¼ cup green onions, chopped
  • ¼ cup chopped peanuts
  • ¼ cup chopped fresh cilantro

Here’s how to make the magic happen:

  1. Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
  2. 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. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

 Recipe courtesy of Mojito Mama