Sunflower-butter, chili-crunch udon
Let’s be honest, we all have those nights where Uber Eats is calling, but our wallets (and guts) say absolutely not. This is my go-to pantry friendly meal. It is nut-free, and deeply satisfying.
Inspired by classic peanut noodles but reimagines with sunflower butter for an allergy- friendly twist. These noodles are creamy, nutty and spicy and come together in just 10 minutes. No fancy prep, just a whisk and a craving.
The flavor? Think savory, nutty, spicy, with just a hint of sweetness. Quick, and totally slurpable.
Ingredients
1 package frozen udon noodles, cooked and drained
1½ tbsp sunflower butter
1 tsp maple syrup (adjust to taste)
1½ tsp tamari
1 tbsp toasted sesame oil
Splash of rice vinegar
1½ tsp chili crunch
Sesame seeds, for garnish
Fresh cilantro, for garnish
Thinly sliced Fresno chiles, for garnish
Instructions
In a mixing bowl, whisk together the sunflower butter, maple syrup, tamari, sesame oil, rice vinegar, and chili crunch until smooth.
Add the warm, drained udon noodles and toss until coated and glossy.
Plate and finish with sesame seeds, cilantro, and Fresno chiles.
That’s it! Lazy dinner, leveled up. 🌻
Pro Tips:
Use microwavable frozen udon for ultimate ease.
Sub in peanut or almond butter if sunflower isn’t your thing.
Add shredded chicken or a soft-boiled egg for extra protein.
