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Noodle Salad with Peanut Sauce

Creamy Peanut Sauce coated Udon Asian Noodle Salad loaded with healthy vegetables
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course dinner, entree, lunch, Main Dish, Salad, Side Dish, Snack
Cuisine Asian Cuisine
Servings 4 servings

Ingredients
  

  • 10oz/283g udon noodles or spaghetti
  • 1/2 small red cabbage sliced thin
  • 1/2 small green cabbage sliced thin
  • 1 medium red bell pepper sliced thin
  • 3 medium carrots grated
  • 1/4 cup cilantro chopped
  • 3 stalks scallion sliced
  • 1/4 cup roasted lightly salted peanuts chopped

Sauce

  • 2 tsp chili oil more to taste
  • 1 inch ginger grated
  • 1 clove garlic grated
  • 1/4 cup peanut butter
  • 1/4 cup low sodium soy sauce
  • 1 tbsp honey or sugar more to taste
  • 2 tbsp lime juice more to taste
  • 2 tbsp water or broth as needed to thin sauce

Instructions
 

  • To a small saucepan, add chili oil. Add ginger and garlic. Stir and cook for 30 seconds on low heat. Add remaining sauce ingredients and heat until smooth, a minute or two. Taste and add more sugar or chili oil if you wish.
  • Cook udon noodles according to package directions and drain. Rinse immediately with cold water and drain. Transfer to a large bowl.
  • Add warm sauce to noodles and coat well. Add red cabbage, green cabbage, carrots and red bell pepper. Mix well. Taste and add more soy sauce or chili oil if you wish. More lime juice may be added if needed.
  • Top with cilantro, scallions and peanuts when serving. This salad may be served cold or warm.