The inspiration for this one is a little random! Jason and I ended up being stuck at the airport for a while the last time we flew home from visiting his family in New Jersey. We were in the international terminal, aka the one with the awesome shopping and delicious food. I was thrilled to see a huge variety of vegetarian and vegan options, so many that I could hardly choose what to get! I asked Jason what I should get (he’s always better at picking what I’ll like than I am…#marriage), he said I should go for the noodle salad. Good man.
So I’m that crazy food blogger who tucked the container away in my carryon and then copied the ingredient list down when I got home. And it worked! Delicious tender whole grain noodles coated in a savory peanut sauce and tossed with fresh crispy vegetables. YUM.
- 8 oz. whole wheat udon noodles (you can use soba noodles instead)
- ½ c. peanut butter
- ¼ c. lime juice
- ¼ c. warm water
- ¼ c. liquid aminos (you can use soy sauce or tamari instead)
- 1 T. rice wine vinegar
- 2 t. sesame oil
- 1 t. garlic powder
- ½ t. ginger powder
- ½ c. sliced scallions
- 2 c. diced cucumber
- 1 c. sliced bell peppers
- 2 c. thinly shredded cabbage
- 2 T. sesame seeds
- Boil noodles according to directions.
- While noodles cook, whisk together the peanut butter, lime juice, water, liquid aminos, vinegar, sesame oil, garlic powder, and ginger powder until it forms a smooth dressing. It will start out lumpy but just keep whisking, it will come together!
- Drain the noodles and rise with cold water.
- Toss the noodles with the dressing, scallions, and vegetables. Refrigerate for for at least 30 minutes before serving. Sprinkle with sesame seeds for garnish if desired.
This the pretty much the best lunch ever. It’s cold so you don’t have to worry about reheating anything, but the noodles really make it stick to your ribs which is perfect for a mid-day meal. Plus the dressing is one of the best I’ve ever tasted. I had to stop myself from continuous “taste tests”!
See you soon for a fitness update!