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Udon Noodle Salad w/Light Peanut Sauce

Try this healthy and affordable recipe by Alyssa Moreau - provided to you by AlohaCare - A delicious udon noodle salad with a light peanut sauce!  Visit AlohaCare's website to see how AlohaCare is getting involved in the community!

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Prep Time: 10 | Cook Time: 10 | Ready In: 20+
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Noodle Salad

  • 12 oz. Udon noodles, cooked (preferably dry-style Hula brand)

  • 2 tsp. Sesame oil
  • 4 cups Won bok cabbage, sliced thin
  • 1/2 cup Carrot, grated
  • 1/2 cup Red bell pepper, sliced thin
  • 1 cup Japanese cucumber, seeded, sliced in ½ - moon pieces
  • 1/2 cup Mint, chopped
  • 1/2 cup Cilantro, chopped
  • 1/2 cup Green onion, chopped
  • 1 cup Tofu, marinated, baked (Oriental style, White Wave brand), optional

Light Peanut Dressing

  • 2 cloves Garlic, minced
  • 1 tbsp.Ginger, fresh, minced
  • 1/4 cupPeanut Butter, smooth, non-hydrogenated
  • 1/2 cupSilken tofu, firm (Mori-Nu brand)
  • 2 tbsp. Honey
  • 1/4 tsp. Sambal chile paste
  • 1 tbsp. Aloha shoyu, low-sodium 
  • 1 tbsp. Rice vinegar
  • 1/2 to 1 cup Water (as needed)

Cooking Process:

Noodle Salad

1.  Cook udon noodles about 8 minutes; drain and rinse under cool water until at room temperature. 

2.  Toss with a bit of sesame oil to prevent sticking

3.  Combine the rest of the salad ingredients in a large bowl and add in the noodles. Toss well. 

Light Peanut Dressing

1.  Place all ingredients (except water) in blender. 

2.  Add ½ cup water then blend, adding more as necessary  to get a preferred consistency. 

To serve, place salad on plates and serve dressing on the side