From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Udon Noodle Salad
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Instructions
1
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Cook the udon noodles according to the package directions in water, drain, and let cool in a colander. Thaw the edamame beans in a bowl of warm water.
2
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Clean the vegetables, grate the carrots, and cut the cabbage into thin strips. Slice the spring onions into thin rings.
3
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Mix all the sauce ingredients together until a creamy sauce is formed.
4
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Place carrots, cabbage, edamame beans, pasta, and white parts of spring onions in a large bowl and toss with the dressing. Top with the green parts of spring onions and serve.
My Calorie Intake
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Tips & Tricks (5)
- Sauce Emulsification Magic 🥄Whisk the peanut butter, soy sauce, and lime juice thoroughly to create a smooth, well-integrated dressing that coats the noodles evenly without separating.
- Vegetable Prep Pro Tip 🔪Use a mandoline or sharp julienne peeler to create uniform, thin vegetable strips that will absorb the dressing and provide perfect texture in every bite.
- Noodle Cooling Technique 🧊Rinse pre-cooked udon noodles under cold water to stop the cooking process and prevent clumping, then drain thoroughly to ensure the dressing adheres properly.
- Flavor Layering Hack 🌶️Toast sesame seeds or add a sprinkle of chili flakes just before serving to introduce an additional depth of flavor and textural contrast to the salad.
- Meal Prep Perfection 🥡When storing in a jar, layer the dressing at the bottom, then add firmer vegetables, noodles, and top with delicate ingredients like green onions to keep everything crisp and fresh.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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