A hearty Asian-inspired noodle salad that’s best slightly chilled or at room temperature.
1/2 package udon noodles (about 4.4 oz., yields 4 cups cooked)
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
1 smallish garlic clove, minced
1 tbsp. peeled and minced fresh ginger
1/3 cup room temperature peanut butter (smooth or chunky will work)
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.
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.