top of page


A creamy ginger peanut sauce tossed with gluten-free udon noodles and edamame topped with scallions, chopped peanuts and sriracha.

Peanut Udon Noodle Bowl

2-3 servings



  • 1 (8 ounce) package Lotus Foods Organic Brown Udon Rice Noodles *(see note below)

  • 1 cups frozen edamame, thawed

Peanut Sauce:

  • 3 tablespoons peanut butter

  • 2 tablespoons fresh lime juice 

  • 2 tablespoons reduced-sodium tamari 

  • 1 tablespoon pure maple syrup

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon sriracha (more if you like it spicy)

  • 2 teaspoons fresh ginger, minced

  • 1 small garlic clove, minced 

  • 2 tablespoons warm water, or more to a pourable consistency

Garnish options:

  • Chopped roasted peanuts

  • Green onions, thinly sliced

  • Crushed red pepper or Sriracha  


  1. Cook the noodles: Prepare noodles according to package instructions (see note below). Add the edamame to the boiling pot of noodles during the last 2 minutes of cooking.

  2. Make the peanut sauce: In a large bowl, add all the ingredients and whisk everything together until smooth and creamy. If the sauce is too thick, add a tablespoon of water at a time until you reach a pourable consistency. 

  3. Combine: Add the noodles and edamame to the sauce and gently toss to coat.

  4. Garnish: Top with peanuts, green onions and chili flakes or sriracha. Enjoy!

Note: Here are a few tips when using Lotus Foods Organic Brown Udon Rice Noodles.

  1. Don't skimp on the water! Make sure to use 5 quarts (20 cups) of water in a large (non-coated) pot.

  2. Be prepared to cook them 3-5 more minutes then the package recommends.

  3. After the noodles are in the boiling water for 1 minute, separate the noodles by using 2 long forks every few minutes to avoid clumping.

  4. Rinse the noodles with cold water and drain well. Transfer immediately to the peanut sauce sauce.

Recent Posts

See All


bottom of page