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!Â
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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Step by Step Instructions
Udon Noodle Salad with Peanut Sauce
Ingredients
- 8 ounces udon noodles
=====peanut dressing=====
- 1/2 cup crunchy peanut butter
- 1/2 cup coconut cream
- 1 teaspoon grated fresh ginger root
- 1 1/2 cloves garlic finely minced
- 3 tablespoons rice wine vinegar
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon dark sesame oil
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon brown sugar
=====assembly=====
- 1 cucumber seeded and julienned
- 2 cups fresh bean sprouts
- 2 carrots peeled and grated
- 6 green onions white and light green parts sliced
- 1/4 cup fresh mint chopped
=====
- lettuce greens chilled in ice water and drained and dried completely
- 1 cup dry-roasted peanuts chopped if desired
Instructions
- 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.
=====peanut dressing=====
- 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.
=====assembly=====
- In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions, and mint.
- Whisk the peanut butter dressing and pour it over the salad. Stir until the salad ingredients are well-coated. Chill.
- Serve chilled on a bed of chilled lettuce greens. Garnish with the roasted and chopped peanuts.
Nutrition
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