- Jewish Learning
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.
1 (12 oz) package udon noodles
1 cup shredded carrots
1 cup shredded purple cabbage
1 cup shredded green cabbage
1 cup snap peas
handful of bean sprouts
2 tablespoons toasted sesame seeds, plus more to garnish
2 tablespoons finely chopped cilantro, plus more to garnish
Bring a pot of water to a rapid boil and add the udon noodles. Cook for 4 minutes, then drain and rinse well.
In a large bowl, whisk together the dressing ingredients.
Serve with additional cilantro and sesame seeds sprinkled on top.
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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