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Bon Appétit

Udon With Chicken and Garlicky Peanut Dressing

4.6

(31)

This image may contain Spaghetti Food Pasta Noodle and Bowl
Alex Lau

This colorful cold noodle salad is infinitely riffable. Check out Ramen With Steak and Sesame-Ginger Dressing, Rice Noodles With Shrimp and Coconut-Lime Dressing, and Soba With Tofu and Miso-Mustard Dressing for even more ideas.

Recipe information

  • Yield

    4 servings

Ingredients

¼

cup natural creamy peanut butter

¼

cup soy sauce

¼

cup unseasoned rice vinegar

1

tablespoon honey

1

garlic clove, finely grated

¼

cup vegetable oil

8

ounces dried udon noodles

Kosher salt

8

ounces shredded rotisserie chicken (about 2 cups)

1½

cups thinly sliced celery hearts and leaves

1½

cups mung bean sprouts

1

small daikon (Japanese white radish), peeled, cut into matchsticks

2

teaspoons black and/or white sesame seeds

Chili oil (for serving)

Preparation

  1. Step 1

    Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified; set aside.

    Step 2

    Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

    Step 3

    Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with sesame seeds and drizzle remaining dressing and chili oil over.

    Step 4

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

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Reviews (31)

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  • As written, just OK. I tihnk the chili oil clashed with the peanut butter sauce & another spicy finish might be better - sriracha or sambal? Seeing other comments, lime &/or ginger sound like good additions.

    • Kristin

    • NY

    • 6/16/2024

  • Absolutely delicious. Added matchstick carrots, subbed radish for daikon, Added lime juice and sriracha. Used rotisserie chicken. And since I had them added cooked peas for color. Might do some chopped peanuts as a garnish next time for some texture in addition to chopped scallions.

    • CB

    • Philadelphia, PA

    • 7/8/2023

  • I made this last night. I chose it because our kitchen is too hot to use an oven in the summer. What an easy, delicious, perfect-for-summer meal! I bought a rotisserie chicken at the store so no baking. I did have to boil the noodles on the stove, but not for long. I would recommend this dish to anyone wanting to spare a hot kitchen/house and also enjoy a delicious meal. Oh! and it's also a beautiful looking dish. I couldn't find any mung beans in my store, but added in some sliced cucumber and a few matchstick carrots. Deliciouso!

    • CC575

    • Lafayette CO

    • 7/1/2021

  • My favorite Bon app recipe. I subed soba for udon and it’s my weekly dish!

    • india.witkin7017

    • New York City

    • 8/28/2020

  • Going into the "recipe box!" This dish is light, but filling and a nice balanced flavor. I didn't deaveate from the recipe, except added carrots cut similar to the dikon and topped with sliced green onions. Delicious!

    • Anonymous

    • San Francisco

    • 8/16/2020

  • beautiful recipe, i left out the chicken to make it vegetarian but no fret! i have also made this dressing to put on instant noodles lol.

    • Anonymous

    • Toronto, Canada

    • 5/26/2020

  • OBSESSED with this. I didnt have rice vinegar so sub'ed it for ACV (totally fine, could have used less), didnt have daikon so used red cabbage, carrots and green pepper and worked like a charm! SO YUM! I added ginger and lime to the sauce and it was a winner. Everything was so tasty and easily became a family fav. Thank you Claire!

    • Anonymous

    • NYC

    • 5/9/2020