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Recipe by Sina Mizrahi

Cold Noodle Salad With Peanut Dressing

Cold Noodle Salad With Peanut Dressing add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

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

Cold Noodle Salad

  • 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

Dressing

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.
Cold Noodle Salad With Peanut Dressing

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Schwartz Renee
1 year ago

The peanut dressing was perfect!

Malky
Malky
3 years ago

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