Cold Noodle Salad With Peanut Dressing

Sina Mizrahi Sina Mizrahi
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Thanks to the creamy peanut dressing, this Thai-inspired salad is bursting with flavor. Udon noodles are more accurately thick wheat-based Japanese noodles typically eaten in broth, similar to ramen. Here, the noodles add heartiness and bulk, and the vegetables add the perfect touch of crispiness. Serve alongside a meat dish for a complete meal.

6
Easy Vegan Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Peanuts, Soy, Sesame

Directions

For the Salad

  1. Bring a pot of water to a rapid boil and add the udon noodles. Cook for 4 minutes, then drain and rinse well.

  2. In a large bowl, whisk together the dressing ingredients.

  3. Serve with additional cilantro and sesame seeds sprinkled on top.

  4. Add the noodles, carrots, cabbages, snap peas, bean sprouts, sesame seeds, and cilantro and mix well until the vegetables are generously coated in dressing.

Notes:

Can be stored in the refrigerator for at least two to three days.

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2 Comments

Schwartz Renee Kosher.com Team •

The peanut dressing was perfect!

Malky •

Delicious Delicious!! I used frozen crushed garlic instead of the frozen ginger and since my family is not very fond of carrots I used shredded kani. It was a hit. Thank you