2 Serving Lunch

Udon Noodle Crunch

Name: Udon Noodle Crunch with Curry Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 14 oz udon noodles; 2 tbsp panang curry paste; 1 tsp turbinado sugar; 1 tbsp toasted sesame oil; 2 tbsp seasoned rice vinegar; 1/4 tsp liquid smoke; 2 oz shredded green cabbage; 2 mini sweet pepper, trimmed, deseeded and thinly sliced into rounds; 4 oz sugar snap peas, thinly sliced; 1/4 cup peanuts; Salt

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.

High-Protein <600 Calories Soy-Free Chef's Choice

Cook Time

2 Servings | 10 min

Nutrition (per serving)

CALORIES

520

FAT

17g

CARBOHYDRATES

80g

PROTEIN

15g

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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
1/4 tsp liquid smoke
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

Allergens: peanut, sesame, wheat

Tools: Large pot

Cook Time

2 Servings | 10 min

Nutrition (per serving)

CALORIES

520

FAT

17g

CARBOHYDRATES

80g

PROTEIN

15g

View Full Nutrition Label

Share this Recipe:

Get Recipes Delivered

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.

25 Mins / 520 Calories