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This Red Curry Udon Noodle Salad is made with a spicy tahini red curry sauce, crunchy veggies and cold udon noodles | ThisSavoryVegan.com #thissavoryvegan #tahininoodlesalad #reducurrysauce

Red Curry Udon Noodle Salad

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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 4
Calories 431

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
  • 1/2 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

Calories: 431kcal | Carbohydrates: 44g | Protein: 14g | Fat: 25g