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+ servings

Peanut Spinach Udon (Vegan)

Tender udon noodles and fresh baby spinach leaves tossed in a nutty, aromatic sauce. Perfect warm, room temperature, or cold, this is your new go-to lunch.
Course Entree
Cuisine Asian
Keyword asian, Asian food, peanut spinach udon
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 110 kcal
Author Cheryl Malik


  • 1 bundle bundle udon (or 1 serving soba, about 76 grams)
  • 1 1/2 cups baby spinach
  • 2 pieces green onions , sliced thin, divided
  • 1/2 tablespoon peanut butter
  • 1/2 tablespoon sesame oil
  • 1 tbsp or more tablespoons soy sauce
  • 1/2 tablespoon fresh lime juice
  • 1 piece small clove garlic , minced very fine
  • 1/2 teaspoon fresh ginger
  • 1/2 tablespoon agave nectar (or honey, if not vegan)
  • 1 piece dollop sambal oelek (chile-garlic sauce. optional)
  • 1 tbsp black sesame seeds , for garnish


  1. Cook the udon noodles according to package directions.
  2. Meanwhile, prep your spinach: start with 1 1/2 cups baby spinach; chop. Make your sauce. Whisk together all sauce ingredients, taste, and correct seasonings to taste.
  3. When pasta is finished cooking, drain and rinse out pot too cool. Place chopped spinach and all but a pinch of the green onions in the pot and place hot noodles on top. Let sit for about 3 minutes then pour sauce over noodles and toss to combine and coat. Add extra soy sauce, if desired. Garnish with remaining pinch of green onions and black sesame seeds.

Recipe Notes

Adapted from Naturally Ella.

Nutrition Facts
Peanut Spinach Udon (Vegan)
Amount Per Serving (2 g)
Calories 110 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 571mg25%
Potassium 189mg5%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 2110IU42%
Vitamin C 8mg10%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.