Asian Peanut Noodle Salad
This light and healthy Asian noodle salad is packed with flavor and will not disappoint!
Servings: 8
Ingredients
- 12 ounce package of Udon noodles
- kosher salt
- 1 tablespoon toasted Sesame oil
- ⅓ cup chunky peanut butter
- 5 tablespoons reduced sodium soy sauce or Tamari
- 2 tablespoons rice wine vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- 1 teaspoon Sriracha hot chili Sauce optional or to taste
- ½ small head of red cabbage sliced thin
- 2 red bell peppers stemmed, seeded, and julienned
- 2 medium carrots peeled and grated
- 1 English cucumber halved lengthwise, seeded, and sliced into half-moons
- 3 scallions trimmed and thinly sliced on a diagonal
- ⅓ cup minced fresh cilantro
Instructions
- Bring 4 quarts of water to a boil in a large stock pot. Add the noodles and 1 tablespoon of kosher salt and cook, stirring often, until tender (about 5 minutes). Drain the pasta in a colander and rinse with cold water until cool. Drain the pasta well and transfer to a large bowl. Add the sesame oil and toss to coat.
- In a medium bowl, whisk the peanut butter, soy sauce, vinegar, sugar, ginger, garlic, and hot sauce together until smooth.
- Add the peanut butter dressing, cabbage, bell peppers, carrots, cucumber, cilantro, and scallions to the noodles and toss to combine. Season to taste with salt and serve at room temperature or cold. Enjoy!
Notes
Tip:
While the water is boiling and the noodles are cooking, prepare the vegetables and dressing.
To store:
Salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 284kcal | Carbohydrates: 44g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 958mg | Potassium: 417mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4194IU | Vitamin C: 72mg | Calcium: 53mg | Iron: 1mg
