By: Chef Laura Bonicelli
Udon Noodle Salad with Peanut Sauce is a fresh, satisfying salad with crisp vegetables and a creamy crunchy peanut sauce.
Buy your ingredients at your favorite Farmers Market!
about Udon Noodle Salad with Peanut Sauce
I pulled my Udon Noodle Salad with Peanut Sauce recipe out of my catering files a few weeks ago after buying amazingly fresh bean sprouts at the Minneapolis Farmers Market. They were as fresh and crisp as the ones I sprout, a practice I haven’t done in years; such an excellent addition to salads and stir-fries. Days after buying them; still perfect. It does make you wonder how long the store-bought-in-the-bag bean sprouts have been around.
When I was catering, I would serve sliced grilled chicken breast and marinated tofu on the side with my Udon Noodle Salad with Peanut Sauce for people to add on top. For me, though, I love the salad without an additional protein. I love the vegetables in combination with the peanuts sauce and peanuts.
putting Udon Noodle Salad with Peanut Sauce together
This Udon Noodle Salad with Peanut Sauce goes together very quickly. The peanut sauce, which doubles as a dipping sauce for satays, keeps well. I usually make it a day or two ahead. It will thicken in the fridge because of the high-fat content in the coconut cream and the peanut butter; bring it out 30 minutes before putting the salad together and stir.
One word of caution. Do take your time with cooling and draining the noodles. They should be almost dry on the surface. They tend to hang on to water which can dilute the peanut sauce making it watery. I usually serve the salad alone; it’s a perfect complete meal.
Eat well and have fun!
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