Peanut Butter Pumpkin Udon Noodles
It's comforting, warm and even has a bit of brightness from the lime juice and only takes 20 minutes to make ! This recipe was also a lil collaboration from Peanut Butter & Co as they generously sent me a box of 4 different peanut butters to try. For this I used their Smooth Operator Peanut Butter along with a roasted pumpkin puree to make this delicious flavor combination.
My favorite from the box of goodies they sent me was for sure - The Dark Chocolatey Dreams flavor that is just magical.
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Peanut Butter Pumpkin Udon Noodles
* Serves 2 * 30 MinIngredients
2 tbsp - grapeseed oil
1/2 cup - diced yellow onion
3 tbsp - minced garlic
1 tbsp - minced ginger
2 tbsp - soy sauce
1/2 cup - pumpkin puree
1 cup - full fat canned coconut milk
1/4 cup - smooth peanut butter
1 tbsp - miso paste
3 cups - warm vegetable stock
2 tbsp - lime juice
1 tsp - sriracha
( 2 ) 7.1 oz pack - udon noodles
Veg
1 cup - shredded red cabbage ( massaged with olive oil, lime juice, salt and pepper )
1/4 - yellow onion ( sauteed in grapeseed oil with a touch of soy sauce )
Garnish
Sesame Oil
Sliced Green Onions
Sesame Seeds
Lime Juice
Cilantro
Tools you will need
A sauté pan
A large pot
Cutting board
Chef knife
Instructions
Step 1 - Gather all ingredients and do some chopping pre
There is nothing worse than going to make something and realizing you don’t have the stuff ! Dice the yellow onion, and chop the garlic and ginger. This is also when I like to start warming up my stock to have it ready for use later as well as getting a pot of boiling water going on the stove.
Step 2 - Making the broth
To start the sauce, warm up the sauté pan to a medium heat and drizzle in a bit of oil. Sauté the onions first till slightly golden and then go ahead and add in the garlic and ginger, sauté for another minute or so. Add in the pumpkin puree and stir around for a minute before stirring in the coconut milk. Stir this well and allow the heat to build up to a simmer. Once simmering, add in the peanut butter, miso and whisk that in with the warm vegetable stock which will help everything to combine smoothly. Let the sauce come together and cook on low to medium heat and add in a touch of sriracha to your preference, typically a teaspoon to a tablespoon is a nice heat. Add the noodles and let them cook within the sauce thickening it at the same time. Once the noodles are almost done, turn off the heat and move the pan from the heat to avoid over cooking and finish with fresh lime juice.
Step 3 - Prepare the toppings
For this I kept it all pretty light n simple. For the onions I used a quarter of a yellow onion and sautéed them till they achieved some color on them and gave them a little touch of soy sauce.
For the cabbage, slice or cut it thin and massage with a bit of olive oil, lime juice, salt and pepper.
Step 4 - Plating
To plate I like to use a ladle and some little tongs to gently pick up and transfer my noodles to each bowl and from there spoon the broth over the noodles. Then top it all off with the red cabbage, green onions, sesame seeds, sesame oil and cilantro.
Eat right away and enjoy. If you have any left over you can reserve them in a air tight container in the fridge for up to 3/4 days
