Thai Noodles with Blueberries & Peanuts

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Prep Time5 min

Blueberries add antioxidants and bursts of flavor to this Thai Noodles with Blueberries & Peanuts recipe. Peanuts add an element of texture this thai-inspired noodle dish filled with shredded carrots, udon noodles and mushrooms.

Thai Noodles with Blueberries & Peanuts


    For the Peanut Sauce:

  • ½ cup powdered peanut butter (brand example: PB2, found in peanut butter aisle)
  • 2 teaspoons soy sauce
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon kosher salt
  • 1 teaspoon sriracha
  • 4 tablespoons water
  • 4 teaspoons cilantro, finely chopped
  • For the Filling:

  • 2 bundles of round udon noodles
  • 1 cup California Giant blueberries, quartered
  • 1 cup shredded carrots
  • 1 cup roasted and salted peanuts, loosely chopped
  • 2 tablespoons black sesame seeds


      • Bring salted water to a boil.
      • Add udon noodles and cook according to directions, approximately 7 minutes 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, add more sriracha!
      • Strain noodles and run under cold water until completely cool. Strain excess water off well so it's 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!
Thai Noodles with Blueberries & Peanuts

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!