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
- 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.
- 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.
- 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