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.
Cold Noodle Salad With Peanut Dressing
Recipe By Sina Mizrahi
- Cooking and Prep: 15 m
- Serves: 6
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Contains:
Ingredients (15)
Cold Noodle Salad
Dressing
Start Cooking
For the Salad
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Bring a pot of water to a rapid boil and add the udon noodles. Cook for 4 minutes, then drain and rinse well.
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In a large bowl, whisk together the dressing ingredients.
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Add the noodles, carrots, cabbages, snap peas, bean sprouts, sesame seeds, and cilantro and mix well until the vegetables are generously coated in dressing.
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Serve with additional cilantro and sesame seeds sprinkled on top.
Note:
Can be stored in the refrigerator for at least two to three days.
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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 youReplies:
Please
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Replies:
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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 youReplies:
Please
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