Udon Noodle Salad with Light Peanut Sauce
- 12 oz udon noodles, cooked (preferably dry-style)
- 2 tsp sesame oil
- 4 cups won bok cabbage, sliced thin
- ½ cup carrot, grated
- ½ cup red bell pepper, sliced thin
- 1 cup Japanese cucumber, seeded, sliced in ½ moon pieces
- ½ cup mint, chopped
- ½ cup cilantro, chopped
- ½ cup green onion, chopped
- 1 cup tofu, marinated, baked (optional)
- 2 cloves garlic, minced
- 1 tbsp ginger, fresh, minced
- ¼ cup peanut butter, smooth, non-hydrogenated
- ½ cup silken tofu, firm
- 2 tbsp honey
- ¼ tsp chile paste
- 1 tbsp soy sauce (shoyu), low-sodium
- 1 tbsp rice vinegar
- ½ to 1 cup water (as needed)
- Cook udon noodles about 8 minutes; drain and rinse under cool water until at room temperature.
- Toss with a bit of sesame oil to prevent sticking.
- Combine the rest of the salad ingredients in a large bowl and add in the noodles. Toss well.
- Place all ingredients (except water) in blender.
- Add ½ cup water, then blend, adding more as necessary to get the preferred consistency.
- To serve, place salad on plates and serve dressing on the side.
This is a crunchy salad, with some chilled noodles mixed in. The peanut sauce is "lightened" calorie-wise by adding silken tofu without compromising the flavor. With some marinated tofu added in, it is substantial enough to serve as an entrée at lunch, also great to take to potlucks.