Description
This vibrant Asian Noodle Salad features tender udon noodles tossed with fresh vegetables and herbs, all coated in a creamy, spicy peanut dressing. Perfect as a light meal or a refreshing side, this salad blends crunchy red cabbage, sweet bell pepper, and shredded carrot with the bold flavors of soy, ginger, and Sriracha for a satisfying dish with a delightful balance of textures and tastes.
Ingredients
Scale
Noodles
- 8 ounces udon noodles (cooked)
Vegetables & 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)
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
- ¼ cup peanuts (chopped)
Instructions
- Cook the Noodles: Prepare the udon noodles according to the package instructions. Once cooked, drain well and transfer the warm noodles to a large serving bowl.
- Make the Peanut Dressing: In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, Sriracha sauce, grated ginger, grated garlic, and crunchy peanut butter. Whisk thoroughly until the dressing is smooth and well blended.
- Dress the Noodles: Pour the dressing over the warm noodles so they can absorb the rich flavors while cooling down to room temperature.
- Prepare the Vegetables and Herbs: Thinly slice the red cabbage using a mandolin slicer for delicate strips. Julienne the carrot and red bell pepper into matchstick-sized pieces. Slice the green onions and roughly chop the cilantro.
- Combine and Serve: When the noodles have cooled to room temperature, add the prepared vegetables, herbs, and chopped peanuts. Toss gently to combine all ingredients evenly. Serve immediately or with a side of grilled chicken, fish, or steak.
Notes
- For a vegetarian version, omit the side of grilled meat and add tofu or tempeh.
- You can substitute udon noodles with rice noodles or soba noodles if preferred.
- Adjust the level of Sriracha to control the spice intensity according to your taste.
- Serve this salad chilled or at room temperature for best flavor.
- Use salted or unsalted peanuts based on dietary sodium requirements.
