What vegetables can I use for peanut noodle salad?

Apart from the ones in the recipe card below (cucumber, bell pepper, cabbage), you can use napa cabbage, radishes, blanched/sautéed broccoli, carrots, thinly sliced spinach or kale, snow peas, and/or spiralized zucchini.

What can I use instead of peanut butter for the sauce?

If you have a peanut allergy, use another nut butter (like almond or cashew), or sunflower seed butter.

Can I make this udon noodle salad in advance?

Yep! The salad keeps well in the fridge for up to two days.

Udon Noodle Salad with Peanut Dressing

Name: Udon Noodle Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound fresh udon noodles* (see note below); 3/4 cup frozen shelled edamame (or peas); 2 small cucumbers, partially peeled and cut into matchsticks; 1 bell pepper, ribs and seeds removed, thinly sliced; 2 cups shredded cabbage; 2 sliced scallions, for serving (or chopped cilantro or basil); Sesame seeds, for serving; 1/2 cup well-stirred natural peanut butter*; 3 tablespoons soy sauce; 2 tablespoons seasoned rice vinegar*; 1 tablespoon toasted sesame oil; 1 tablespoon fresh peeled and minced ginger; 1 small garlic clove, crushed, grated, or minced

Ingredients

Scale

For the Salad

1 pound fresh udon noodles* (see note below)
3/4 cup frozen shelled edamame (or peas)
2 small cucumbers, partially peeled and cut into matchsticks
1 bell pepper, ribs and seeds removed, thinly sliced
2 cups shredded cabbage
2 sliced scallions, for serving (or chopped cilantro or basil)
Sesame seeds, for serving

For the Dressing

1/2 cup well-stirred natural peanut butter*
3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar*
1 tablespoon toasted sesame oil
1 tablespoon fresh peeled and minced ginger
1 small garlic clove, crushed, grated, or minced

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Instructions

Bring a large pot of water to a boil for the noodles.
Meanwhile, prep the vegetables.
Combine all the sauce ingredients in a medium bowl and whisk to combine. Gradually add 1/4 cup water and whisk vigorously until smooth.
Cook the noodles according to package directions, being careful not to overcook them. Toss in the edamame in the last minute of cooking.
Drain the noodles and rinse under cold running water while separating the strands with your fingers to wash off the excess starch.
In a large bowl, combine the noodles and edamame with the peanut sauce and vegetables. Mix with tongs until the noodles are evenly coated.
Garnish with scallions and sesame seeds before serving.

Notes

Look for fresh, vacuum-sealed udon in the refrigerated section of the supermarket. You can buy dried udon, too, but they’re not as chewy/plump. If you can’t find udon, use ramen, soba, or another Asian noodle. If using dried noodles, use 8 ounces instead of 1 pound.
I recommend crunchy peanut butter here for the texture. If you have a peanut allergy, sub in another nut butter (like almond or cashew), or use sunflower seed butter.
If you don’t have seasoned rice vinegar, use regular rice vinegar (or lime/lemon juice) plus a teaspoon of maple syrup or honey.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 330
Fat: 14.7 g
Carbohydrates: 40.7 g
Fiber: 4.3 g
Protein: 10.4 g

Keywords: udon, noodle, salad, peanut, asian

Ingredients

Instructions

Notes

Nutrition

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