Udon Noodle Salad Vegan (SUPER yumm, non vegans will love
it!)
20 snow peas, trimmer
1 8oz package udon noodles
2 T rice vinegar
2 T reduced sodium Soy sauce (I used reg)
2 t fresh minced ginger (left out)
2 garlic cloves minced
1 t agave nectar
½ t chili paste (I used powder)
1 ½ c seeded, chopped English cucumber
1 c shredder carrot
1 c chopped red bell pepper
6 scallions, sliced
1 Bring a large pot full of water to a boil. Drop in the
snow peas and cook for about 30 seconds or until bright green but still crisp.
Immediately remove from boiling water with a slotted spoon and plunge into cold
water to stop the cooking. When cool, drain and pat dry with a paper towel. Set
aside.
2 Cook udon noodles according to package directions (you can
use the same pot of boiling water that u used for the peas) Drain and rinse
under cold water to stop the cooking.
3 In a small bowl, combine the vinegar, soy sauce, ginger,
garlic, agave nectar, and chili paste. Stir with a whisk.
4 Toss the noodle with about half of the dressing. Place
dressed noodles on a platter. Combine the snow peas, cucumbers, carrot, bell
pepper and scallions in a large bowl and toss with remaining dressing. Top
noodles with veggies and serve.
(I put it all in a big bowl, covered everything with dressing
and tossed it and served.)
Note* I think next time I will double the veggies and the
dressing. : )
