Thai udon noodle salad

Thai udon noodle salad


60 people made this

About this recipe: This is a delicious and flavourful salad that makes a delicious summertime lunch or light supper. Udon noodles can be purchased at most larger supermarkets.


Serves: 7 

  • 225g Udon noodles
  • 8 tablespoons unsalted crunchy peanut butter
  • 120ml milk
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon dark sesame oil
  • 1/8 teaspoon crushed red chilli flakes
  • 1 cucumber, julienned
  • 200g fresh bean sprouts
  • 2 carrots, grated
  • 6 spring onions, thinly sliced
  • 4 tablespoons chopped fresh mint
  • 1 cos (romaine) lettuce
  • 150g chopped peanuts

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  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 chilli 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. Whisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of crunchy cos leaves. Garnish with the chopped peanuts.

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