[NEW] Asian Noodle Salad

This fresh and delicious Asian salad can be served hot or cold, making it a decent option for a packed lunch. For the best results, cook the udon fresh the morning you're planning on packing it. Udon doesn't keep well in the fridge, but the veggies can easily be prepped in advance.

Active: 20 min. Cook: Total: 20 mins

Ingredients

8 oz. udon noodles
4 oz. pea pods, cut into thin strips
2 Tbsp. dark roasted sesame oil
1 Tbsp. peanut oil
2 Tbsp. low-sodium soy sauce
2 Tbsp. rice wine vinegar ½ oz. dried mushrooms, soaked and sliced 1 carrot, thinly sliced 2 green onions, sliced
1 cup bean sprouts
2 Tbsp. chopped peanuts

Directions

Cook the noodles according to the package directions. Thirty seconds before the noodles are cooked, add the pea pods to blanch. Drain the pasta and pea pods.
Mix the sesame oil and peanut oil in a small bowl.
In another small bowl, combine the soy sauce and vinegar. Whisk in 2 tablespoons of the oil mixture.
Put the hot noodles in a large bowl. Mix the remaining tablespoon of mixed oils into the noodles. Add the remaining vegetables. Toss with the soy sauce dressing to coat. Sprinkle with chopped nuts and serve immediately.

Nutrition Facts

6 servings per container

Serving size 106 g

Amount per serving

Calories 176

% Daily Value*

Total Fat 9.6g	12%
Saturated Fat 1.4g	7%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 263.1mg	11%
Total Carbohydrate 18.3g	7%
Dietary Fiber 2.35g	8%
Total Sugars 2g
Includes 0g Added Sugars	0%
Protein 5.6g
Vitamin D 0.1mcg	0%
Calcium 26.5mg	2%
Iron 1mg	6%
Potassium 214.9mg	4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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