Description
A vibrant and refreshing Asian Noodle Salad featuring udon noodles tossed with crisp vegetables and herbs, all coated in a rich, creamy peanut dressing with a hint of spice. Perfect as a light meal or a flavorful side dish, this salad blends textures and tastes for a delightful culinary experience.
Ingredients
Scale
Noodles
- 8 ounces udon noodles (cooked)
Vegetables and Herbs
- 1 cup carrot (shredded)
- 1 red bell pepper (thinly sliced)
- 3 cups red cabbage (shredded)
- ¼ cup cilantro (roughly chopped)
- 2 green onions (sliced)
- 1 Fresno chili (thinly sliced)
- ¼ cup peanuts (chopped)
Peanut Dressing
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 teaspoons Sriracha sauce
- 1 teaspoon ginger (grated)
- 1 clove garlic (grated)
- 3 tablespoons crunchy peanut butter
Instructions
- Cook the Noodles: Prepare the udon noodles according to the package instructions. Once cooked, drain the noodles thoroughly and transfer them into a large serving bowl to prepare for tossing.
- Make the Dressing: In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, Sriracha sauce, grated ginger, grated garlic, and crunchy peanut butter. Whisk everything together vigorously until smooth and well blended.
- Toss Noodles with Dressing: Pour the peanut dressing over the warm noodles, allowing them to absorb the flavor as they cool to room temperature. This step helps the noodles become infused with the dressing’s rich taste.
- Prepare the Vegetables: While the noodles cool, slice the red cabbage thinly using a mandolin slicer for uniformity. Julienne the carrot and red bell pepper into matchstick-sized pieces. Slice the green onions and roughly chop the cilantro. Thinly slice the Fresno chili for a bit of heat.
- Combine Salad Ingredients: When the noodles have reached room temperature, add the sliced vegetables, herbs, and chopped peanuts to the bowl. Toss everything gently but thoroughly to combine all flavors and textures evenly. Serve chilled or at room temperature with an optional side of grilled chicken, fish, or steak for added protein.
Notes
- Use udon noodles for the best texture but any thick wheat noodle can substitute.
- The Fresno chili can be substituted with red chili or omitted for a milder flavor.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Make sure to cool the noodles to room temperature before adding vegetables to preserve crispness.
- This salad can be prepared a few hours ahead and kept refrigerated; dress just before serving for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Keywords: Asian noodle salad, peanut dressing recipe, udon noodle salad, vegetarian Asian salad, peanut sauce noodles, fresh vegetable noodle salad
