Butternut & spicy peanut udon

Butternut & spicy peanut udon

A hearty meat-free noodle dish with plenty of punch. Our ready-prepared sweet potato and squash saves you from the fiddle of peeling and chopping when you’re in one of those busy weeknight situations.

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VeganVegetarianHealthy1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tsp vegetable or sunflower oil
  • 350g pack Cooks’ Ingredients Sweet Potato & Butternut Squash
  • 2 x 150g pack straight to wok udon thick noodles
  • 125g pack Tenderstem broccoli tips, halved lengthways
  • 4 salad onions, thinly sliced
  • 40g Essential Roasted Salted Peanuts, crushed

For the fiery sauce

  • 1 tbsp vegetable or sunflower oil
  • 1 clove/s garlic, finely chopped
  • ½ tsp dried chilli flakes
  • 1 tbsp dark soy sauce
  • 1 tbsp white wine, cider or rice vinegar


  1. Heat the oil in a wok or large frying pan and cook the sweet potato and squash over a medium heat for 7-8 minutes until just tender.

  2. Meanwhile, place the noodles in a heatproof bowl and pour over a kettle of just-boiled water. Set aside.

  3. To make the spicy sauce, heat the oil in a small saucepan and cook the garlic and chilli for 1-2 minutes (alternatively, cook in the microwave for 1 minute). Stir in the soy sauce, vinegar and 1 tbsp water.

  4. Increase the heat under the frying pan, add the broccoli and cook for 1 minute. Drain, then add the noodles and salad onions and cook for 2-3 minutes until piping hot. Remove from the heat, then stir in the fiery sauce and scatter over the nuts.

Cook’s tip

Loosening the noodles in hot water first means they’re less likely to break during stir frying. Make larger quantities of the spicy sauce for drizzling over dumplings, rice or steamed greens. Keep in a jar in the fridge for up to a week.


Typical values per serving when made using specific products in recipe


2,186kJ/ 522kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating