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.
225g Udon noodles
8 tablespoons unsalted crunchy peanut butter
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
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Method Prep:15min › Cook:10min › Ready in:25min
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.
Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil and red chilli flakes in a small bowl until well blended.
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.