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  • 2servings
  • 25minutes
  • 390calories

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Ingredients Jump to Instructions ↓

  1. Peanut butter sauce:

  2. 3 tablespoons peanut butter natural and creamy, or to taste

  3. 3 tablespoons soy sauce or to taste

  4. 2 tablespoons rice vinegar or to taste

  5. 1 teaspoon chili garlic sauce or add some red pepper flakes

  6. 1 tablespoon sesame oil or to taste

  7. 1 clove garlic minced

  8. 1/2 teaspoon ginger minced

  9. 2 each scallions, spring or green onions sliced

  10. Noodles salad:

  11. 4 ounces udon noodles

  12. 1/2 each green bell pepper thinly sliced

  13. 1/2 each sweet yellow bell peppers thinly sliced, or red pepper

  14. 1 each carrot slice into matchsticks

  15. 1 each celery thinly sliced

  16. 1/2 cup cilantro leaves freshly chopped

  17. 4 tablespoons chocolate covered peanuts roasted and chopped, for serving*

Instructions Jump to Ingredients ↑

  1. To make the sauce:

  2. In a large bowl, mix together all the sauce ingredients until well blended. Set aside.

  3. To make the noodle salad:

  4. Bring a large pot of water to a boil, cook the udon noodles for 8 to 10 minutes.

  5. Drain and rinse under cold water.

  6. Add all the vegetables and noodles into the large bowl with the peanut butter sauce.

  7. Stir until well coated. Season with more soy sauce, vinegar, sesame oil and chili garlic sauce if needed.

  8. It can be served right away. Divide the noodles among the serving plates, and sprinkle some peanuts on top.

  9. The noodle salad can be made one day ahead, and keep it in the refrigerator for overnight to allow the flavor to marry.

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