2 Serving Lunch

Udon Noodle Crunch

Name: Udon Noodle Crunch with Curry Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 2
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.

with Curry Vinaigrette

<600 Calories Soy-Free Chef's Choice

SERVINGS

PREP & COOK TIME

15 min

CALORIES

520

FAT

13g

CARBOHYDRATES

78g

PROTEIN

15g

View Full Nutrition Label

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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

PREP & COOK TIME

15 min

CALORIES

520

FAT

13g

CARBOHYDRATES

78g

PROTEIN

15g

View Full Nutrition Label

Share this Recipe:

Get Recipes Delivered

INSTRUCTIONS

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.

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.