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Food Category: Pasta/Rice, Vegetables
Dietary Preference: Vegetarian
So delicious and great for gatherings where you want something to serve cold or at room temperature, like a potluck or picnic!
Servings 0
Cal 1938 kcal
Protein 73 g
Carbs 328 g
Fat 43 g
Added Sugar 54 g
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No. of Servings
Ingredients
- 1 lb udon noodles (may substitute Chinese egg noodles or linguine)
- 2 tbsp sesame oil (+ 1 tsp)
- 2 tbsp unseasoned rice vinegar
- 2 tsbp tahini
- 1 tsbp peanut butter (smooth)
- 3 ½ tsp low-sodium soy sauce (can substitute Braggs amino acid)
- 1 ½ tsp ginger root (fresh, peeled, and finely grated)
- 2 to 3 tsp chili-garlic sauce
- 1 carrot (scrubbed well and cut into 2-inch long matchsticks (or you can purchase shredded carrots in a bag))
- ½ English cucumber (seeded and cut into 2-inch long matchsticks)
- 1 bell pepper (seeded and cut into thin 2-inch-long strips)
- Optional toppings: 1/4 cup chopped roasted unsalted peanuts OR 1 teaspoon toasted sesame seeds thin sliced green onions (scallions), chopped cilantro
Instructions
- Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 8 minutes or until just tender. Drain the noodles, rinse with cold water, drain again, and transfer to a large bowl. Add 1 teaspoon of the sesame oil and toss to coat.
- In a medium bowl, whisk the remaining sesame oil, rice vinegar, tahini, peanut butter, soy sauce, ginger, and chili-garlic sauce.Â
- Pour the sauce over the noodles and toss to coat. Add the carrot, cucumber, and bell pepper and toss.
- Top with the ingredients of your choice above just before serving.
Notes
 Many of these ingredients can be found in the Asian food aisle at your grocery store.Â
You can add cooked chicken, beef, or pork to add protein and make it a more robust meal.