Spicy Peanut Udon Noodles

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Siracha should be shortlisted as one of the greatest triumphs of man. Along with fire, SPF 30, and Meryl Streep. (My God, that woman is a national treasure!)

Is it wrong to believe in the goodness of Siracha? No.
“Goodness” equals “hot pepper sauce”.  Obvi.

Let’s keep it going. Do some good. Pass it on. Hold open doors! Dog sit for free! Make this cold udon noodle salad!

Homemade peanut sauce? What?

Lime, cilantro, veggie explosion? Say yes!

And, its vegan. Can you imagine? Something this tasty, this crunchy, this miraculous, is actually healthy! Mushaboom.

You can add water chestnuts. Broccoli. Bean sprouts. Baby corn. Edamame. See what’s happening here?

Endless possibilities, absolute heaven.

We all deserve humanitarian awards for this.

Be well!
M
Xxoo

 

Spicy Thai Udon Salad

 

1 cucumber peeled, deseeded, and cut in half moons

 

1 pequillo pepper diced (you can also use a Red Bell)

 

1 bunch scallions diced

 

handful of cilantro (minced)

 

¼ red cabbage thinly sliced

 

1 package udon noodles

 

1 package fresh bean sprouts (you can blanch these to make then throw in and ice bath. it makes them more tender)

 

 

 

For the peanut sauce:

 

2 tsp olive oil

 

1 tsp. sesame oil

 

2 cloves minced garlic

 

2 tbsp minced ginger

 

1 cup water

 

2 tbsp soy sauce

 

2/3 cup peanut butter

 

2 tbsp pure maple syrup

 

3 tbsp rice vinegar

 

2 tsp Asian chile sauce or hot sauce

 


 

Prepare an ice bath. Boil water in a sauce pan, cook the udon noodles until done. Drain and throw in ice bath (this shocks them, stops the cooking). In a small saucepan, add olive oil. saute garlic and ginger until aromatic. add water, peanut butter, syrup, vinegar, soy sauce, sesame oil and hot sauce. bring to a simmer, stir well to combine. turn off heat.

 


 

In a large bowl, throw all the veggies (cutting/prepping them takes the longest. but so worth it). Drain Udon noodles and throw on top. Add sauce and bean sprouts and cilantro. Combine well.

 

you can serve this warm or (my favorite) cold. 

 

extra toasted peanuts, siracha, water chestnuts, cilantro, lime juice. 

 

it last in the fridge well-covered for 4 days.

 

say hello to awesome work lunches, afternoon snacks, and late night munchy town. 

 



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