Udon Noodle Salad with Peanut Sauce
Udon Noodle Salad with Peanut Sauce is a fresh, satisfying salad with crisp vegetables and a creamy crunchy peanut sauce.
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.