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Thai Noodles with Blueberries & Peanuts

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For the peanut sauce:
  • ½ cup powdered peanut butter (brand example: PB2, found in peanut butter aisle)

  • 2 tsp soy sauce

  • 2 T rice wine vinegar

  • ½ tsp toasted sesame oil

  • ½ tsp kosher salt

  • 1 tsp sriracha

  • 4 T water

  • 4 tsp finely chopped cilantro 

For the filling:
  • 2 bundles of round udon noodles

  • 1 cup California Giant blueberries, quartered

  • 1 cup shredded carrots (just grab the bagged kind, or can thinly slice yourself)

  • 1 cup roasted and salted peanuts, loosely chopped

  • 2 T black sesame seeds


  • Bring salted water to a boil (should taste like the ocean)

  • Add udon noodles and cook according to directions, approx 7 min or until slightly tender

  • While noodles are cooking, whisk together all ingredients for the sauce until smooth and no clumps, set aside.  *If you like it spicy, can add more sriracha!

  • Strain noodles and run under cold water until completely cool. Strain excess water off well so not watery.

  • Toss noodles with filling ingredients and then finish with a pinch of extra cilantro, peanuts, and sesame seeds

  • Serve immediately or reserve in the refrigerator for your next meal!

prep time
total time
CALORIESper serving
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blueberry thai bowl-8-706835-edited.jpg
3 minutes
15 minutes
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