Spicy Ginger Peanut Noodle Salad

A hearty Asian-inspired noodle salad that’s best slightly chilled or at room temperature.

sesame salad

Ingredients

1/2 package udon noodles (about 4.4 oz., yields 4 cups cooked)

udon noodle recipe, vegan recipe, vegan salad, asian salad, vegetarian recipe1/2 medium-sized red bell pepper, dices (about 1/2 cup)

1 cup of separated and steamed broccoli florets (steam over boiling water for three minutes)

Optional: friend cubed tofu and/or thinly sliced raw jalapeno pepper to taste

1/4 cup chopped peanuts and/or cilantro leaves for garnish

Peanut Dressing

1 smallish garlic clove, minced

1 tbsp. peeled and minced fresh ginger

1/3 cup room temperature peanut butter (smooth or chunky will work)

udon noodle recipe, vegan recipe, vegan salad, asian salad, vegetarian recipe1/4 cup coconut milk

1 tsp. shoyu or soy sauce

2 tsp. mirin rice wine

1/2 tsp sesame oil

1/4 tsp. crushed red pepper flakes (or to taste)

juice of one small lime

2 trimmed scallions, halved lengthwise and sliced thinly crosswise.

Directions

udon noodle recipe, vegan recipe, vegan salad, asian salad, vegetarian recipeBoil udon according to package directions, drain, and rinse with cool water. Remove to medium-sized mixing bowl.

Prep ingredients and make peanut dressing. Toss the noodles with dressing until thoroughly coated. Add remaining ingredients and toss gently. Garnish with peanuts and/or cilantro, if desired. Bon appetit!

Yields 4 generous servings.

 

 

 

 

 

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