Peanut noodles have become a go-to comfort meal for me, and this Peanut Butter Udon with Spicy Chicken and Veggies is the perfect example of why. It’s quick, simple, well-balanced, and incredibly flavorful — the kind of dinner that leaves you wanting another bowl the moment you finish. Ready in about 30 minutes, it uses everyday ingredients and delivers comforting richness without feeling heavy.
The dish starts with a creamy, savory peanut sauce, and the ground chicken is seasoned with a sweet-spicy gochujang mixture. Once the prep is done, everything cooks quickly: thick, chewy udon scoops up the sauce, the chicken adds savory heat, and the vegetables bring freshness and crunch. Toss the hot noodles in the peanut sauce, top with the chicken and veggies, and you have a delicious bowl ready to serve.
Why You’ll Love Peanut Butter Udon with Spicy Chicken and Veggies
Quick and easy – From prep to table in about 30 minutes with minimal cleanup.
A full, balanced meal – Protein, vegetables, and carbs all in one satisfying bowl.
Versatile – Swap the protein, dial the heat up or down, and use whatever vegetables you have on hand.
Ingredients
Peanut butter – creamy base for the sauce
White miso – adds savory depth and umami
Soy sauce – seasons both the noodles and the chicken
Rice vinegar – cuts through the richness with bright acidity
Honey – a touch of sweetness in both sauces
Water – thins the peanut sauce to a silky consistency
Olive oil – for sautéing
Ground chicken – a lean, flavorful protein (or swap your favorite)
Garlic – aromatic foundation for the chicken sauce
Gochujang – brings sweet heat to the chicken
Shiitake mushrooms – sliced for a savory, meaty texture
Seedless or baby cucumber – cut into matchsticks for fresh crunch
Fresh cilantro – bright herbal finish
Green onions – mild onion flavor and garnish
Udon noodles – thick, chewy noodles that soak up the sauce
How to Make Peanut Butter Udon with Spicy Chicken and Veggies
Make the peanut sauce
In a medium (or large) bowl, whisk peanut butter, white miso, soy sauce, rice vinegar, honey, and water until smooth and pourable. Set aside.
Mix the chicken sauce
In a small bowl, combine minced garlic, gochujang, soy sauce, rice vinegar, and honey. Set aside.
Cook the mushrooms
Heat a drizzle of olive oil in a large skillet over medium-high heat. Sauté sliced shiitake mushrooms until softened, about 4–5 minutes. Remove and set aside.
Cook the chicken
In the same skillet, add ground chicken and cook over medium-high, breaking it up, until fully cooked and any excess liquid evaporates. Stir in the prepared gochujang mixture and cook 2–3 minutes until the chicken is glossy and well coated. Remove from heat.
Cook the noodles
Bring a pot of water to a boil and cook udon according to package directions. Drain well, reserving a splash of cooking water.
Toss the noodles
Add the hot udon to the bowl with the peanut sauce and toss to coat, adding reserved noodle water as needed to loosen the sauce.
Assemble
Divide the sauced noodles into bowls and top with the spicy chicken, sautéed mushrooms, cucumber matchsticks, cilantro, and green onions. Serve warm.
Tips & Tricks
- Make the peanut sauce in a large bowl so you can toss the noodles directly in it for an even coating.
- Keep mushrooms and cucumber as separate toppings to preserve contrasting textures.
- If the peanut sauce thickens while resting, stir in a splash of warm water to return it to a silky consistency.
FAQ
Yes. Ground pork, beef, or crumbled tofu are all great substitutions and work with the same sauces and method.
It’s mildly spicy. Reduce the gochujang or add a bit more honey to tone down the heat.
Absolutely. Rice noodles, ramen, or even spaghetti can be used in place of udon.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce. Add fresh herbs and cucumber after reheating for best texture.
Peanut Butter Udon with Spicy Chicken and Veggies
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Ingredients
Peanut Sauce
- 3 tbsp creamy peanut butter
- 1 ½ tbsp white miso
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- ¼ cup water
Spicy Chicken Sauce
- 1 garlic clove, finely minced
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
Chicken, Veggies & Noodles
- 1 tbsp olive oil, plus more if needed
- 1 lb ground chicken
- 1 lb shiitake mushrooms, stems removed and sliced
- 1 seedless or baby cucumber, cut into matchsticks
- ½ cup fresh cilantro leaves
- Green onions, thinly sliced
- 2 portions udon noodles
Instructions
Make the Sauces
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Whisk together the peanut butter, miso, soy sauce, rice vinegar, honey, and water until smooth and pourable. Set aside.
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In a separate bowl, mix the garlic, gochujang, soy sauce, rice vinegar, and honey for the chicken. Set aside.
Prep the Veggies
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Slice shiitake mushrooms into strips and cut cucumber into matchsticks. Chop cilantro and thinly slice green onions; set aside.
Sauté the Mushrooms
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Heat a skillet over medium-high and add a drizzle of olive oil. Sauté mushrooms 4–5 minutes until softened. Remove and set aside.
Cook the Spicy Ground Chicken
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Cook ground chicken in the same skillet over medium-high, breaking it up until cooked through and liquid evaporates.
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Stir in the gochujang mixture and cook 2–3 minutes until the chicken is glossy and evenly coated. Remove from heat.
Cook the Udon
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Boil udon according to package directions. Drain, reserving a bit of cooking water.
Toss the Noodles
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Toss hot udon in the peanut sauce, adding reserved noodle water if needed to loosen the sauce.
Assemble
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Divide noodles between bowls and top with spicy chicken, sautéed mushrooms, cucumber matchsticks, cilantro, and green onions. Serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.