Instructions

• Bring a large pot of water to a rolling boil. Add 8 ounces dried udon noodles or 12 ounces fresh udon noodles and cook according to the package: dried about 8–12 minutes, fresh about 1–2 minutes. Drain the noodles in a colander; do not rinse.
• While the noodles cook, combine in a small bowl: 1/4 cup creamy natural peanut butter, 1 clove garlic (crushed, optional), 1 tablespoon low-sodium tamari or soy sauce, 1 tablespoon unseasoned rice vinegar, 1 tablespoon brown sugar (or agave or maple syrup), 1 teaspoon toasted sesame oil, and 1 teaspoon chili garlic sauce. Whisk until a thick paste forms.
• Add 2 tablespoons hot water to the peanut mixture and whisk until the sugar has dissolved and the sauce is smooth. If the sauce is too thick, whisk in up to 1 more tablespoon hot water (use 2–3 tablespoons total) until you reach a saucy consistency—remember it will thin further when mixed with the noodles.
• Return the drained noodles to the pot (or put them in a shallow pan) and pour the peanut sauce over the noodles. Use tongs or two forks to toss until every noodle is evenly coated. If you want the dish warmer, gently heat and toss over medium-low for 1–2 minutes; do not overheat.
• Taste and add additional tamari or soy sauce to your preference. Divide onto plates and top with optional crushed peanuts, chili oil, and green onion before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of water as needed to loosen the sauce.