Name: Red Curry Udon Noodle Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 6 tbsp tahini*; 2 tbsp unsalted peanut butter; 4 tbsp low sodium soy sauce (or tamari); 2 tbsp sesame oil; 1.5 tbsp red curry paste; 1 tbsp sriracha; 2 cloves garlic (peeled); 1/2 inch ginger (peeled); 1 jalapeño (chopped, ribs and seeds removed if you're sensitive to heat); 1 lime (juiced); 14 oz udon noodles; 1 red bell pepper (cut in strips); 1 large carrot (shredded); 3 green onions (diced); 1 bunch cilantro (diced); 3 cups greens (I used a cabbage/kale mix); lime wedges (for serving)

This Red Curry Udon Noodle Salad is made with a spicy tahini red curry sauce, crunchy veggies and cold udon noodles.

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A couple weeks ago I made this red curry tahini peanut sauce on a whim and I knew it needed to be brought to life in a new recipe. It is similar to my Spicy Peanut Sauce but has a little bit of a kick from the curry paste and tahini. Anyways, I'm totally obsessed with it and plan to put it on MANY things. Kicking it off with one of my favorites though...a cold noodle salad.

How to make Red Curry Udon Noodle Salad

This salad comes together in less than 30 minutes! It is superrrrrrr simple. Start off by making the sauce - add everything to a food processor or blender and mix it up!

Next boil the noodles. I decided to use udon (because I absolutely love them) but you could use soba noodles, rice noodles or even spaghetti!

While the noodles are boiling, dice the veggies. And that's it folks...we are ready to assemble!

How to serve Red Curry Udon Noodle Salad

When I said this salad was easy, I meant it. Add all of your prepped ingredients to a bowl. Drizzle the sauce over it and toss until everything is nice and coated. Serve a couple lime wedges on the side and you are ready to dig in!

This salad makes great leftovers! If you use a hearty green (like kale) you can pre-mix everything and it will hold up for a few days. BUT, if you use something like spinach, then I would keep the sauce on the side for leftovers to keep it from wilting.

I like to dish this up in individual glass containers and have them on hand for a quick lunch!

Need more recipe inspo? Check these out:

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Red Curry Udon Noodle Salad

This Red Curry Udon Noodle Salad is made with a spicy tahini red curry sauce, crunchy veggies and cold udon noodles.

Course lunch, Main Course

Cuisine asian, Japanese, thai

Keyword peanut sauce, salad, tahini, udon

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings

Calories 431kcal

Ingredients

FOR THE TAHINI RED CURRY SAUCE

6 tbsp tahini*
2 tbsp unsalted peanut butter
4 tbsp low sodium soy sauce or tamari
2 tbsp sesame oil
1.5 tbsp red curry paste
1 tbsp sriracha
2 cloves garlic peeled
½ inch ginger peeled
1 jalapeño chopped, ribs and seeds removed if you're sensitive to heat
1 lime juiced

FOR THE SALAD

14 oz udon noodles
1 red bell pepper cut in strips
1 large carrot shredded
3 green onions diced
1 bunch cilantro diced
3 cups greens I used a cabbage/kale mix
lime wedges for serving

Instructions

Add all of the sauce ingredients to a food processor and pulse to combine. Taste and adjust as needed - add water if it is too thick. Set aside.
Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse with cold water.
Combine the noodles, veggies and sauce in a large bowl and toss to combine. Serve with lime wedges.

Video

Notes

*If you are sensitive to the bitterness of tahini, you can do half peanut butter and half tahini. Play around with it to get it to your liking.

Nutrition

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