Recipe: Thai Udon Noodle & Peanut Tossed Salad

Sweet Tomatoes and Souplantation served this Thai Udon Noodle & Peanut Tossed Salad as part of its rotating pre-made salad menu.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2010.

Note that this does make 4 cups of dressing, though you’ll only need 1/2 cup for the actual salad.

Makes 8-10 servings.

Ingredients

UDON NOODLES

• 1/4 pound udon noodles
• 6 cups water
• 2 tablespoons canola oil

In a pot, bring water to a full boil. Break the noodles into 3-inch pieces. Add to water and cook for approximately 10 minutes until al dente. Drain and flash-cool noodles in ice water. Thoroughly drain water and coat noodles with canola oil.

THAI PEANUT DRESSING

• 1 1/3 cups rice wine vinegar
• 1 cup creamy peanut butter
• 2/3 cup soy sauce
• 2/3 cup canola oil
• 2/3 cup white sugar
• 1/2 cup brown sugar
• 2 1/4 teaspoons crushed red pepper flakes
• 4 cloves finely minced garlic

Combine ingredients and whisk until thoroughly combined. Yields approximately 4 cups.

TOSSED SALAD

• 4 cups chopped romaine lettuce
• 4 cups chopped napa cabbage
• 1/2 cup shredded carrots
• 1/2 cup julienne red bell peppers
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts
• 1 cup cooked udon noodles
• 1/2 cup Thai Peanut Dressing

Combine ingredients in bowl and toss until evenly coated.