Thai Noodle Salad

Total Time

25 Minutes

Servings

7

Ingredients

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

Instructions

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.
2. Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
3. In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, spring 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.