Asian Noodle Salad


1 – 8 ounce Package of thin noodles. I like buckwheat Udon noodles, but use what you love, but make sure you use a long, thin noodle. Cook according to the package directions.
3 – 4 cups Thinly shredded veggies such as carrots, zucchini, cabbage, steamed sugar snap peas, asparagus,
1/3 cup Peanut butter
¼ cup Soy sauce
¼ cup Rice wine vinegar
¼ cup Oil
2 cloves Garlic, minced
1 tablespoon Toasted sesame oil
½ teaspoon Crushed red pepper
Sesame seeds for garnish


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