This noodle salad is perfect for summer — quick to make and refreshing to eat. It can be made ahead of time and tastes good as a leftover. On top of all this, it is also vegetarian-friendly (but not vegan friendly, since it does have honey).
Peanut Udon Noodle Salad
- 2 Tbs. sesame oil
- 1 14oz. package of extra-firm tofu, drained and cut into 1/2″ thick slices
- 2Tbs. soy sauce
- 3 Tbs. soy sauce (keep this separate from the other 2 tablespoons)
- 1/2 c. peanut butter (I like to use a 50/50 mix of creamy and crunchy peanut butter)
- 1 tsp. rice vinegar
- 1 tsp. sweet chili sauce
- 1 Tbs. minced garlic
- 1/4 c. water
- 8 oz. dried udon noodles, cooked according to package directions and rinsed under cold water
- 3 c. shredded napa cabbage
- 3 carrots, thinly sliced
- 1 bunch of radishes, thinly sliced
- Optional: 1/3 c. roasted peanuts (can omit if you used the 50/50 peanut butter mix)
Heat the sesame oil in a large skillet over medium-high heat. Add the tofu slices and cook until golden brown on one side — about 3 minutes or so. Turn over and drizzle the 2 Tbs. of soy sauce evenly over the slices. Cook until golden brown on the second side — about 3 to 5 minutes more. Transfer to a plate and set aside to cool.
In a small to medium sized bowl, whisk together peanut butter, honey, 3 tablespoons of soy sauce, rice vinegar, sweet chili sauce, garlic and water to make the sauce. If it’s too thick, add a little extra water.
In a large serving bowl, add in the cooked and drained udon noodles, cabbage, carrots, and radishes and toss to combine. Layer tofu slices on top and pour sauce over the dish to serve.