2 Serving
Lunch
Udon Noodle Crunch
with Curry Vinaigrette
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
520
FAT
13g
CARBOHYDRATES
78g
PROTEIN
15g
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INGREDIENTS
- 14 oz udon noodles
- 2 tbsp panang curry paste
- 1 tsp turbinado sugar
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp liquid smoke
- 2 oz shredded green cabbage
- 2 mini sweet peppers, sliced thinly into rounds
- 4 oz sugar snap peas, thinly sliced
- ¼ cup peanuts
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: peanut, sesame, wheat
Tools: Large pot
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
520
FAT
13g
CARBOHYDRATES
78g
PROTEIN
15g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the udon
Bring a large pot of salted water to a boil. Add udon noodles to boiling water and cook until soft, 2 to 3 minutes. Drain noodles and rinse with cold water to stop the cooking process. Set aside.
2
Make the dressing and serve
Add curry paste, turbinado sugar, sesame oil, rice vinegar, just ¼ tsp liquid smoke, and a pinch of salt to a large bowl and stir to combine. Add cold noodles, shredded cabbage, mini sweet peppers, and sugar snap peas to the bowl with the vinaigrette and toss to coat. Divide between bowls and top with peanuts. TIP: Keep remaining liquid smoke for your own use.
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