When the weather gets hot and I want to prepare something quick and easy I find it's the simple dishes that shine. This cold noodle salad dish is a perfect example of that.
The main ingredient is the amazing dressing. The noodles and other vegetables soak up all the yummy goodness and I find it's an easy crowd pleaser.
I like to top the noodles with scallion and red bell peppers and a sprinkling of sesame seeds but remember, food isn't fussy! Use cucumber, lettuce, carrot, cilantro or other raw vegetable if that's what you or your family prefers. I list Udon noodles in the ingredients but almost any sort of noodle will work--I've even used spaghetti in a pinch! The key is you want a longer, noodley pasta over a short pasta. If you need something shorter, consider breaking the longer noodle in half, for example with younger eaters.
Noodle Salad with Miso Peanut Dressing
Ingredients:
4 tbsps rice vinegar
4 tbsps agave (or honey)
4 tbsp peanut butter (or soy butter)
1 tbsp fresh lime juice
1 tablespoon of chickpea miso paste (or white miso paste)
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp garlic paste
1 tsp sesame oil
4 tbsps canola oil
Sriracha, to taste
Kosher salt, to taste
1/2 pound Udon Noodles
Cooking instructions:
Directions should always be short and to the point.
Whisk all ingredients together in a bowl (except oils).
While whisking vigorously, slowly add in the oil until emulsified.
Adjust seasoning as needed. Let dressing sit one hour (up to 24 hours refrigerated).
Cook Udon noodles in salted boiling water as directed on package.
When done, add Udon Noodles directly from boiling water to bowl (with dressing on bottom) and fold till incorporated.
Garnish with sliced scallions, minced red bell pepper, peanuts and sesame seeds.
Serve immediately or at room temperature!
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