Peanut noodles are hands down my new favorite meal, and these Peanut Butter Udon with Spicy Chicken and Veggies are the PERFECT meal. It is quick, easy, balanced, and so delicious, the kind of dinner you’ll crave again the second you finish the bowl. It comes together in about 30 minutes, uses simple ingredients, and delivers big comfort-food energy without feeling heavy.
It starts with a creamy, umami-packed peanut butter sauce, plus a sweet and spicy gochujang sauce that flavors the ground chicken. Once everything is prepped, the cooking goes fast. Thick, chewy udon noodles get tossed while hot, everything comes together in one bowl, and that’s when the magic happens.
Why You’ll Love Peanut Butter Udon with Spicy Chicken and Veggies
Quick and easy – From start to finish, this takes about 30 minutes with minimal cleanup.
A full, balanced meal – Protein, vegetables, and carbs all in one bowl, no sides needed.
Versatile – Swap the protein, adjust the heat, or use whatever veggies you have on hand.
Ingredients
Peanut butter – creamy and rich, forms the base of the sauce
White miso – adds savory depth and umami
Soy sauce – seasons both the noodles and the chicken
Rice vinegar – balances richness with acidity
Honey – adds gentle sweetness to both sauces
Water – thins the peanut sauce to a silky consistency
Olive oil – for sautéing
Ground chicken – the main protein…but feel free to swap in your fav
Garlic – adds aromatic depth
Gochujang – brings a sweet heat
Shiitake mushrooms – sliced into strips for a savory topping
Seedless or baby cucumber – cut into matchsticks for crunch
Fresh cilantro – adds brightness
Green onions – mild onion flavor and freshness
Udon noodles – thick, chewy, and perfect for soaking up sauce
How to Make Peanut Butter Udon with Spicy Chicken and Veggies
Make the peanut sauce
In a large bowl, whisk together all ingredients for the umami peanut sauce until smooth and pourable. Set aside.
Mix the chicken sauce
In a small bowl, combine all ingredients for the spicy chicken sauce. Set aside.
Cook the mushrooms
Heat olive oil in a large skillet over medium-high heat. Sauté mushrooms until softened, about 4–5 minutes. Remove and set aside.
Cook the chicken
In the same skillet, cook ground chicken until fully cooked and any excess liquid evaporates. Add the spicy chicken sauce and cook 2–3 minutes until glossy and coated.
Cook the noodles
Bring a pot of water to a boil and cook udon according to package instructions. Drain well, reserving a little cooking water.
Toss the noodles
Add hot noodles to the peanut sauce and toss to coat, adding reserved noodle water if needed.
Assemble
Divide noodles between bowls and top with chicken, mushrooms, cucumber, cilantro, and green onions.
Tips & Tricks
- Make the peanut sauce in a large bowl to save dishes and toss the noodles directly in it.
- Keep the mushrooms and cucumber as toppings for texture contrast.
- If the sauce thickens as it sits, a splash of warm water brings it right back.
FAQ
Yes. Ground pork, ground beef, or crumbled tofu all work well using the same sauce and method.
It’s mildly spicy. Reduce the gochujang or add extra honey to mellow it out.
Absolutely. Rice noodles, ramen, or even spaghetti will work.
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.
Peanut Butter Udon with Spicy Chicken and Veggies
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
- In a medium bowl (or a large bowl if you want to toss the noodles in it later), whisk together the peanut butter, white miso, soy sauce, rice vinegar, honey, and water until smooth and pourable. Set aside.
- In a separate bowl, mix together the garlic, gochujang, soy sauce, rice vinegar, and honey for the chicken. Set aside.
Prep the Veggies
- Slice the shiitake mushrooms into strips. Cut the cucumber into matchsticks.
- Roughly chop the cilantro. Thinly slice the green onions. Set everything aside so assembly is easy later.
Sauté the Mushrooms
- Heat a large skillet over medium-high heat and add a small drizzle of olive oil. Add the mushrooms and sauté for 4–5 minutes, until softened and cooked through. Remove from the pan and set aside.
Cook the Spicy Ground Chicken
- In the same skillet, add the ground chicken. Cook over medium-high heat, breaking it up as it cooks, until fully cooked through and any excess liquid has evaporated.
- Add the prepared gochujang sauce and stir well. Let it bubble for 2–3 minutes until glossy and evenly coating the chicken. Remove from heat.
Cook the Udon
- Bring a pot of water to a boil and cook the udon noodles according to package instructions. Drain well, reserving a little cooking water just in case.
Toss the Noodles
- Add the hot udon noodles to the bowl with the peanut sauce and toss until fully coated. If needed, add a splash of reserved noodle water to loosen the sauce.
Assemble
- Divide the noodles between bowls. Top with the spicy ground chicken, sautéed mushrooms, cucumber matchsticks, cilantro, and green onions.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved!
Hello may you please share which brands you use for gochujang and white miso. This looks amazing, I looked up these ingredients and there are sooooo many. I love watching you god bless