If you’ve ever craved something rich, saucy, and restaurant-worthy—but didn’t want to wait for takeout—this is the recipe for you. These Garlicky Peanut and Bok Choy Udon Noodles are creamy, savory, and just the right amount of spicy. Plus, they come together in one pan in under 30 minutes.
Udon noodles soak up a garlicky, slightly sweet peanut sauce, while bok choy adds that fresh crunch and vibrant green pop. It’s the kind of meal that feels indulgent but secretly uses pantry staples and whatever veg you’ve got hanging out in the crisper drawer.
This is one of those recipes that makes you feel like a dinner wizard: minimal effort, maximum flavor, and barely any dishes to wash afterward. I love to toss in a handful of chopped peanuts for extra crunch and top it with lime juice and sriracha for a spicy kick!
Why You’ll Love These Noodles
- Fast and easy. On the table in about 25 minutes.
- Flexible. Swap in spinach, kale, or even shredded carrots if you don’t have bok choy.
- Family-friendly. The creamy peanut sauce is a hit with kids (just adjust the spice level).
- Meat-optional. Add tofu, rotisserie chicken, or keep it plant-based.
Ingredient Highlights
- Udon noodles: Thick, chewy, and perfect for soaking up sauce.
- Peanut butter: The base of the creamy, dreamy sauce.
- Garlic + ginger: Big flavor in just a few cloves and slices.
- Soy sauce + rice vinegar: Adds that salty-tangy balance.
- Bok choy: Adds texture and freshness.
Tips for Success
- If using dried udon, cook just until al dente so they don’t get mushy.
- Add a splash of noodle water to loosen up the sauce if it gets too thick.
- Not a bok choy fan? Try broccoli, snap peas, or bell peppers.
Serving Suggestions
Serve with:
- A wedge of lime for brightness
- Crushed peanuts or sesame seeds for crunch
- Chili crisp or sriracha for heat
These noodles reheat like a dream, too—perfect for lunch leftovers the next day!
Garlicky Chicken, Peanut, and Bok Choy Udon
Ingredients
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 1 tablespoon light brown sugar
- 2 garlic clove grated
- 1 tablespoon grated ginger
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 2 large head of bok choy end trimmed and chopped into bite sized pieces
- 2 cups shredded chicken
- 16 ounces flat rice noodles
Instructions
Prep Ahead:
- Mix the sauce ingredients together until smooth and combined, and store in a resealable bag or container.
- Chop the bok choy and transfer to a resealable bag or container.
- Shred the chicken and add to the bag or container with the chopped bok choy.
- Store in the freezer for up to 2 months, or in the fridge for up to 4 days.
Prepare From Prepped:
- Boil the noodles until al dente, then drain and return to the pot.
- Turn the heat to low and add the sauce ingredients, chicken broth, bok choy, and shredded chicken
Make From Fresh:
- Bring a large pot of salted water to a boil.
- Add the noodles and cook, 3-5 minutes, until al dente.
- Once cooked, drain the water and immediately return the noodles to the pot.
- While the noodles are cooking, mix the peanut butter, soy sauce, rice vinegar, sugat, garlic, ginger, and vegetable oil. Stir until smooth and combined.
- Once the noodles are cooked, pour in the sauce, chicken broth, chopped bok choy, and shredded chicken and use tongs to toss and combine.
- Turn heat to low and cook, stirring occasionally, for 8-10 minutes, until the sauce is steamy and everything is cooked through.
- Serve with your favorite Asian hot sauce on the side
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