Vegan Thai Noodle Salad

Udon noodles are cooked and combined with cucumbers, sprouts, green onions, carrot and lots of freshly chopped mint. Then everything is tossed with a spicy ginger/peanut sauce and garnished with roasted peanuts. Makes six generous servings.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 390 Calories

Ingredients

• ½ cup milk
• 1 clove garlic, minced
• 1 cup chopped peanuts
• 1 teaspoon grated fresh ginger
• 2 cups fresh bean sprouts
• ⅛ teaspoon crushed red pepper flakes
• 3 tablespoons soy sauce
• 6 green onions, thinly sliced
• 8 ounces Udon noodles
• 3 tablespoons rice wine vinegar
• 1 tablespoon dark sesame oil
• 1 head romaine lettuce
• 2 carrots, grated
• ¼ cup chopped fresh mint
• ½ cup unsalted crunchy peanut butter
• 1 cucumber, julienned

Recipe Instructions

Step 1

In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.

Step 2

Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.

Step 3

In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.