Yield: 4
Toasted sesame peanut noodles
Noodle salads are a staple for brown bag lunches, picnics and day hikes. This fast vegan dish is simple and filling and stays in its prime for days, making it ideal for those long hikes. The dressing may feel a bit stiff initially, but once it sits, the vegetables loosen up. Making the vegan version of this dish allows it to keep for a couple days. If you’re thinking of adding meat elements, make sure to keep it on ice.
Ingredients
- ½ cup peanut butter
- ¼ cup tahini
- 1 Tbsp toasted sesame oil
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 3 green onions, sliced
- 1 jalapeno, seeded and finely chopped
- 1 small head of napa cabbage, sliced
- 400g udon noodles, cooked
- Toasted sesame seeds, to garnish
Instructions
- In a large bowl, whisk together peanut butter, tahini, sesame oil, soy sauce and rice vinegar until smooth. Toss with green onions, jalapeno and sliced cabbage. Let sit while you cook the noodles.
- Cook noodles according to package directions then run under cold water until cool. Toss with vegetables and dressing, then top with sesame seeds. Salad can sit in the fridge for three days.
