Udon Noodle Crunch
with Curry Vinaigrette
Udon noodles are thick, wheat-based noodles popular in Japanese cuisine and are the perfect vehicle for this delicious curry vinaigrette. Sweet mini peppers, crisp shredded cabbage, and cooling sugar snap peas add bold crunch to this refreshing, high-protein lunch.
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INGREDIENTS
- 14 oz udon noodles
- 2 tbsp panang curry paste
- 1 tsp turbinado sugar
- 1 tbsp toasted sesame oil
- 2 tbsp seasoned rice vinegar
- 1 tbsp liquid smoke (divided)
- 2 oz shredded green cabbage
- 2 mini sweet peppers, trimmed, deseeded and thinly sliced into rounds
- 4 oz sugar snap peas, thinly sliced
- 1/4 cup peanuts
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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INSTRUCTIONS
Bring large pot of salted water to a boil. Add udon noodles and cook until soft, 2 to 3 minutes. Drain noodles and rinse under cold water to stop cooking process. Set aside.
Stir together curry paste, sugar, sesame oil, vinegar, just ¼ tsp liquid smoke, and a pinch of salt in large bowl. Add cooked noodles, cabbage, peppers, and sugar snap peas to curry vinaigrette and toss to coat. Divide udon noodle crunch between 2 bowls and top with peanuts. (TIP: Keep remaining liquid smoke for your own use.)
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