Cold Noodle Salad With Peanut Dressing

Sina Mizrahi Recipe By
5
(1)
  • Cooking and Prep: 15 m
  • Serves: 6
  • Contains:

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.

Ingredients (15)

Cold Noodle Salad

Dressing

Start Cooking

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

  4. 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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  • 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
    Posted by Malky Stein |August 18, 2020
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • 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
    Posted by Malky Stein |August 18, 2020
    0
Please Log in to ask a question How'd it turn out? Write a review. POST

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