Don’t let the name of this recipe freak you out. I made these for a quick Sunday lunch and they were gobbled up so fast!
My original batch didn’t include bacon (the batch I photographed) but my husband suggested to add the crispy protein and honestly, it took these noodles to the next level.
I toned down the peanut butter the second time around, but if you love PB you can add more. I also seasoned my bowl with cracked red pepper, but didn’t include that in the original recipe because of the kids.
The pineapple adds a distinct sweetness to this dish, I used canned, but you can certainly add fresh pineapple if it’s in season where you live.
If bacon isn’t your cup of tea, you could easily swap out the protein for shrimp, chicken or even tofu. Make this for a quick lunch or dinner this week and let me know what you think.
Pineapple Bacon Udon Noodles
Prep Time: 15 minutes
Cook Time: 5 minutes
- 2 tablespoons canola oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger
- ¼ cup diced pineapple
- ¼ cup diced red pepper
- 2 cups cooked udon noodles
- 2 stalks of green onions
- 4 strips of cooked bacon
- ¼ cup peanut butter
- ¼ cup low sodium soy sauce
- ¼ cup sugar
- ¼ cup lukewarm water
- Prepare bacon with your favorite method until crunchy, set aside
- In a medium mixing bowl, combine garlic, ginger, peanut butter, soy sauce, sugar, water and onions. Whisk until smooth
- In a large wok, heat canola oil and sauté peppers and pineapple until fragrant. Add cooked udon noodles and cook for about 2 minutes
- Add peanut sauce and mix well for about 2-3 more minutes, careful not to overcook noodles
- Add cooked bacon and top with green onions, add crushed red pepper (optional)
- Serve warm!