Udon Noodle Salad With Peanut Dressing and Citrus

By west757

Ingredients

• For the peanut dressing:
• 1 tablespoon grapeseed oil
• 2 tablespoons garlic, peeled and chopped finely
• 2 tablespoons ginger, peeled and chopped finely
• 3/4 cup peanut butter
• 4 tablespoons honey
• 3/4 cup soy sauce (Yamasa is preferred)
• 2 tablespoons sherry vinegar
• 1 1/2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 Thai chili
• 1/2 cup water
• 6 ounces udon noodles, blanched, rinsed, chilled
• 1 tablespoon crystallized ginger, chopped
• 1/4 cup sugar snap peas, blanched and cut on the bias
• 1/4 cup bean sprouts, cleaned
• 1 teaspoon chili oil
• For the garnish:
• 1 lime, peeled, cut in segments and chopped
• 2 tablespoons micro cilantro (regular cilantro may be substituted)
• 1/4 cup cashews, toasted and chopped

Details

Servings 2
Adapted from philly.com

Preparation

Step 1

1. To make the dressing, lightly caramelize garlic and ginger in the grapeseed oil. Blend the ginger/garlic with the peanut butter, honey, soy sauce, sherry vinegar, lime juice, olive oil, salt, and Thai chili until smooth. Slowly add the water until the consistency of wet sand is achieved.

2 Toss the udon noodles with the dressing. Season with salt, as desired. Add ginger, peas, bean sprouts, and chili oil.

3. Place the noodle mixture in a deep bowl and garnish with lime segments, cilantro, and chopped cashews.