Cold Peanut Noodle Salad
Ingredients
The noodles and sauce
-
8
ounces
dry udon noodles
-
½
cup
creamy peanut butter
-
3
tablespoons
reduced sodium soy sauce or tamari
-
3
tablespoons
rice wine vinegar
-
2
tablespoons
lime juice
-
1
tablespoon
honey or agave
-
1
tablespoon
toasted sesame oil
-
as needed
amount
vegetable broth or water
The salad
-
1
cup
edamame
-
1
cup
matchstick carrots
-
¼
cup
unsalted roasted peanuts
-
1
unit
shallot, diced finely
-
1
bunch
green onions, sliced thinly
-
2
tablespoons
thai basil leaves, sliced thinly
-
to taste
amount
spicy chili crisp (optional)
Instructions
- Cook the noodles according to package instructions, then drain and rinse under cold water.
- In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, lime juice, honey, and sesame oil until smooth.
- Toss the chilled noodles with the peanut sauce until well coated.
- Add edamame, carrots, peanuts, shallot, green onions, and basil to the noodles and mix well.
- Serve with spicy chili crisp on top if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
563
Total fat
28g
Total carbohydrates
61g
Total protein
24g
Sodium
1256mg
Cholesterol
0mg
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