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.



  • 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.


  • 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.


  • 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.

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