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.