Udon Noodle Salad with Peanut Sauce
Asian

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

bean sproutscucumbermintpeanut butter

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)

Instructions

  1. 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. 2

  3. 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. 4

  5. 5

    In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions, and mint.

  6. 6

    Whisk the peanut butter dressing and pour it over the salad. Stir until the salad ingredients are well-coated. Chill.

  7. 7

    Serve chilled on a bed of chilled lettuce greens. Garnish with the roasted and chopped peanuts.

Nutrition (per serving)

531

Calories

20g

Protein

45g

Carbs

34g

Fat

8g

Fiber

1252mg

Sodium