Udon Noodle Salad with Light Peanut Sauce
- READY IN -
- SERVINGS 4
- SERVING SIZE 1 cup
Ingredients
- 12 oz udon noodles, cooked (preferably dry-style)
- 2 tsp sesame oil
- 4 cups won bok cabbage, sliced thin
- 1/2 cup carrot, grated
- 1/2 cup red bell pepper, sliced thin
- 1 cup Japanese cucumber, seeded, sliced in 1/2 moon pieces
- 1/2 cup mint, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup green onion, chopped
- 1 cup tofu, marinated, baked (optional)
Dressing:
- 2 cloves garlic, minced
- 1 Tbsp ginger, fresh, minced
- 1/4 cup peanut butter, smooth, non-hydrogenated
- 1/2 cup silken tofu, firm
- 2 Tbsp honey
- 1/4 tsp chile paste
- 1 Tbsp soy sauce (shoyu), low-sodium
- 1 Tbsp rice vinegar
- 1/2 to 1 cup water (as needed)
Directions
- Cook udon noodles about 8 minutes; drain and rinse under cool water until at room temperature.
- Toss with a bit of sesame oil to prevent sticking.
- Combine the rest of the salad ingredients in a large bowl and add in the noodles. Toss well.
- To prepare dressing
- Place all ingredients (except water) in blender.
- Add 1/2 cup water, then blend, adding more as necessary to get the preferred consistency.
- To serve, place salad on plates and serve dressing on the side.
Notes
- This is a crunchy salad, with some chilled noodles mixed in. The peanut sauce is "lightened" calorie-wise by adding silken tofu without compromising the flavor. With some marinated tofu added in, it is substantial enough to serve as an entr�e at lunch, also great to take to potlucks.