Sencha Peanut Noodles
Take ordinary noodles to the next level with this nutty noodle recipe full of flavor and antioxidants. Sencha green tea blends into the nutty peanut sauce, leaving behind a hint of bright, grassy flavor similar to common herbs like cilantro or parsley.
Peanut noodles are a popular dish at many asian restaurants. Their comforting texture and nutty flavor make them the ultimate dish with endless possibilities. Vegans can enjoy peanut noodles topped with tofu or edamame and meat eaters can add chicken. These noodles can be served warm or chilled for year round enjoyment.
Udon noodles are a wheat noodle with a doughy, chewy texture that is perfect for peanut noodles. Soba noodles, ramen noodles or traditional lo mein noodles can also be used. For gluten-free diets, use rice noodles.
Noodles are a great opportunity to utilize any veggies and herbs you have on hand. This recipe adds shredded purple cabbage, carrots and sliced cucumber to round out the dish adding fiber and antioxidants. Zucchini, sliced bell peppers or broccoli can also be added. Fresh basil can be substituted for cilantro.
While peanut butter provides an irresistible flavor, almond butter, cashew butter or even sunflower seed butter can also be used depending on your preferences. Coconut aminos are used to provide a similar umami flavor and depth to the sauce as soy sauce, but with less sodium. Low-sodium soy sauce can also be used. Honey adds a touch of sweetness. Agave nectar or coconut nectar can be used for vegan-friendly options.
Sencha green tea provides sustained, jitter-free, calm energy thanks to the amino acid l-theanine. The crystal form of this tea blends into the sauce effortlessly. Green tea contains catechins that help support gut health.
Sencha Peanut Noodles
For Noodles
- 3 oz Udon noodles
- 1/2 cup shredded purple cabbage
- 1/4 cup thinly sliced cucumber
- 1/4 cup shredded carrots
- 2 tbsp fresh cilantro
- 2 lime wedges
For Sauce
- 2 tbsp unsalted creamy natural peanut butter (at room temperature)
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos
- 2 tsp honey
- 1 sachet Pique Sencha tea
- Combine ingredients for peanut sauce in a small bowl. Stir well until peanut butter is thoroughly mixed and smooth.
- Cook noodles according to package directions, about 9 minutes. Drain and add noodles to a medium mixing bowl. Toss with peanut sauce, cabbage, carrots and cucumber. Refrigerate to chill or serve warm topped with cilantro and lime wedges.
Recommended for this recipe:
Pique Sencha Japanese Green Tea
A gold-medal winning, stand-out variety of the classic. Hydrating, delectable and satisfying.
