Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks, tossed in a delicious, peanut-packed sauce. This recipe uses real peanuts instead of peanut butter, making it great for anyone ...

Meanwhile, to make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and water in a small saucepan and heat together gently, stirring until well blended. Add the noodles and ...

But if you like, use the satay soup as my friend did - poach hotpot ingredients in it first, then when you're almost full, boil some udon noodles ... want to end up with peanut butter.

Two pantry sauces—hoisin and green tomatillo salsa—join forces to form a deliciously balanced sauce for udon noodles. The power trio of butter, kimchi, and gochujang produces an umami ballad ...

David Malosh for The New York Times Tofu soaks up the peanut sauce and chars up nicely when roasted in the oven. David Malosh for The New York Times. Food Stylist: Simon Andrews. Drained tofu gets ...

If you’re a peanut butter fan, you’re going to want ... along with the carrot ribbons, mangetout and udon noodles. Cut the remaining half lime into wedges. Once everything is piping hot ...