Udon Noodle Salad with Peanut Sauce
Silky udon noodles tossed in a luscious peanut sauce brightened with fresh ginger and sesame oil. The perfect balance of creamy and tangy flavors makes this substantial salad ideal for warm evenings when you crave something satisfying yet refreshing.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
6 min
Total Time
26 min
Servings
6 servings
Ingredients
- 8 ouncesudon noodles
peanut dressing
- 1/2 cupcrunchy peanut butter
- 1/2 cupcoconut cream
- 1 teaspoongrated fresh ginger root
- 1 1/2 clovesgarlic (finely minced)
- 3 tablespoonsrice wine vinegar
- 3 tablespoonsgluten-free soy sauce
- 1 tablespoondark sesame oil
- 1/8 teaspooncrushed red pepper flakes
- 1 teaspoonbrown sugar
assembly
- 1 cucumber (seeded and julienned)
- 2 cupsfresh bean sprouts
- 2 carrots (peeled and grated)
- 6 green onions (white and light green parts sliced)
- 1/4 cupfresh mint (chopped)
- lettuce greens (chilled in ice water and drained and dried completely)
- 1 cupdry-roasted peanuts (chopped if desired)
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain the noodles in a colander and rinse under cold running water. Set aside to drain and cool completely.
- 2
- 3
Whisk the peanut butter, coconut cream, ginger root, garlic, vinegar, soy sauce, sesame oil, red pepper flakes, and sugar in a small bowl until well-blended.
- 4
- 5
In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions, and mint.
- 6
Whisk the peanut butter dressing and pour it over the salad. Stir until the salad ingredients are well-coated. Chill.
- 7
Serve chilled on a bed of chilled lettuce greens. Garnish with the roasted and chopped peanuts.