Udon Noodle Salad with Peanut sauce (served cold)

Cold Udon Salad with limes

  • 2 cups mushrooms halved
  • 1 bell pepper diced
  • 1/2 english cucumber sliced into rounds & then quartered
  • 1/2 cup cilantro chopped
  • 2 cups of bean sprouts rinsed
  • 1-2 carrot shredded
  • 2 cups of spinach shredded
  • Udon noodles cooked

Peanut Sauce:
  • 1/8 cup soy sauce
  • 1 1/4 cup smooth peanut butter
  • 5 cloves of garlic pressed
  • 2 inches ginger peeled and pressed
  • 1/4 tsp cayenne
  • 1 tsp paprika
  • Juice from 1.5 – 2 limes
  • 3/4 cup filtered water
  1. Prepare the udon according to the directions on the package and place in fridge
  2. In a medium sized mixing bowl, add the ingredients for the peanut sauce. Whisk with a fork until the mixture is an even consistency. Work out any lumps of peanut butter. Cover and set aside in the fridge.
  3. Wash, slice, dice and prepare the vegetables. Pile on a large plate or bowl.
  4. Separate out the cilantro to use as a garnish.
  5. Remove the noodles and peanut sauce from the fridge. Dip the noodles in the peanut sauce until coated. Remove and place on a large serving platter or bowl.
  6. Serving Method 1:
  7. Place the chopped vegetables around the edge of the udon noodles and serve. Provide the remainder of the peanut sauce in a separate bowl and a ladle for people to add to their bowls. Serve with fresh lime wedges Garnish with cilantro.
  8. Refrigerate any remaining peanut sauce for up to 4 days. Serve with just udon or udon and vegetables for another cool meal.
 *** May add chicken or tofu also with vegetables.

This tastes just like Noodles and Company peanut thai bowl, You can serve hot also.


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