I’m a big sucker for Thai peanut sauce. It’s so creamy and spicy and sweet and gingery and delightful. It makes everything super, super delicious. And it’s so stupidly easy to make I’m surprised I don’t eat it all the time.

I recently discovered the über deliciousness of udon noodles, and it was only a matter of time before my new noodle love and my creamy peanuty sauce love came together. And it was divine.

I steered this stir fry in a Thai direction to match the sauce, so I chose broccoli, carrots, and bell peppers for my vegetables. I topped everything with some crushed cashews because I had them, but peanuts would have been great, too.

Peanut Udon Noodles

3 carrots, thinly sliced
1–2 bell peppers, in 2cm chunks
1 head broccoli, chopped
Sesame and olive oil (pomace) (USA / Canada), as needed

½ cup natural peanut butter
4 tsp soy sauce
1 tsp chili garlic sauce
2 tbsp dark brown sugar
½ cup light cream or coconut milk
1 tsp ground ginger
1 tsp sesame oil
½ cup water

2 packages udon noodles

Chopped peanuts or cashews, to garnish

Get a large pot of water boiling.

Heat some sesame oil and olive oil (pomace) (USA / Canada) in a large wok or sauté pan. Add the carrots and stir fry for two to three minutes. Then add the broccoli and cook for another minute or two before adding the peppers. Stir fry everything together for another two minutes, then remove from the heat.

Whisk together all the sauce ingredients (except the water). Whisk in the water last and then add everything to the pan with the vegetables.

Boil the udon noodles for four minutes. Drain, rinse, and add to the pot with the vegetables and peanut sauce. Toss.

Serve in bowls garnished with chopped nuts.