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Asian Noodle Salad
This fresh and delicious Asian salad can be served hot or cold, making it a decent option for a packed lunch. For the best results, cook the udon fresh the morning you're planning on packing it. Udon doesn't keep well in the fridge, but the veggies can easily be prepped in advance.
8 oz. udon noodles
4 oz. pea pods, cut into thin strips
2 Tbsp. dark roasted sesame oil
1 Tbsp. peanut oil
2 Tbsp. low-sodium soy sauce
2 Tbsp. rice wine vinegar
1/2 oz. dried mushrooms, soaked and sliced
1 carrot, thinly sliced
2 green onions, sliced
1 cup bean sprouts
2 Tbsp. chopped peanuts
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Asian Noodle Salad

Asian Noodle Salad

Asian Noodle Salad
Two Stars Guiding Stars
  • Servings:6 (104 g)
  • Prep Time:20 minutes
  • Cook Time:0 minutes
1. Cook the noodles according to the package directions. Thirty seconds before the noodles are cooked, add the pea pods to blanch. Drain the pasta and pea pods.
2. Mix the sesame oil and peanut oil in a small bowl.
3. In another small bowl, combine the soy sauce and vinegar. Whisk in 2 tablespoons of the oil mixture.
4. Put the hot noodles in a large bowl. Mix the remaining tablespoon of mixed oils into the noodles. Add the remaining vegetables. Toss with the soy sauce dressing to coat. Sprinkle with chopped nuts and serve immediately.