Recipe Thai Noodle Salad (Salad)

Required Ingredients:

• 8 ounces Udon noodles
• 1/2 cup unsalted crunchy peanut butter
• 1/2 cup milk
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 3 tablespoons rice wine vinegar
• 3 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• 1/8 teaspoon crushed red pepper flakes
• 1 cucumber, julienned
• 2 cups fresh bean sprouts
• 2 carrots, grated
• 6 green onions, thinly sliced
• 1/4 cup chopped fresh mint
• 1 head romaine lettuce
• 1 cup chopped peanuts

Preparing/Cooking:

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

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z