This is yet another wonderful recipe from Dr. Neal Barnard’s “The Get Healthy, Go Vegan Cookbook“. Like I did with the Black Bean & Corn Salad with Lime I am putting the recipe exactly how it appears in the book and then make my comments about changes.
I did do three things different one was using regular noodles since I could not find any udon noodles at my local store. I also could not find the chili paste but instead found a sauce that was a mixture of chili paste, rice vinegar and sugar. I figured it would taste pretty good and probably not be as spicy which is a good thing with my small kids. I was right it was more mild and tolerable for the kids but would love to try it once with the real chili paste. And finally I had a half of red and yellow bell left over from the Black Bean & Corn Salad with Lime so I used both to equal the 1 cup which I think makes it look more colorful.
I really love how the food stylist for the recipe chose to cut the snow peas down the middle so I did it too, just beautiful and cool looking I think. I served mine with my Chinese Cabbage Salad on the side and it was a great meal. Of course this can be completely gluten free if you use the right noodles.
Udon Noodle Salad
20 snow peas, trimmed
1 (8 ounce) package udon noodles
2 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce
2 teaspoons minced fresh ginger
3 garlic cloves, minced
1 teaspoon agave nectar
1/2 teaspoon chili paste
1 1/2 cups seeded, chopped English cucumber
1 cup shredded carrot
1 cup chopped red bell pepper
6 scallions, sliced
Bring a large pot of salted water to a boil. Drop in the snow peas and cook fora bout 30 seconds or until bright green but still crisp. Immediately remove from the boiling water with a slotted spoon and plunge into cold water to stop the cooking. When cool, drain and pat dry with paper towels.
Cook udon noodles according to package directions (you can use the same pot of boiling water as was used to blanch the snow peas). Drain and rinse under cold water to stop the cooking.
In a small bowl, combine the vinegar, soy sauce, ginger, garlic, agave nectar, and chili paste. Stir with a whisk.
Toss the noodles with about half of the dressing. Place the dressed noodles on a platter. Combine the snow peas, cucumber, carrot, bell pepper and scallions in a large bowl and toss with the remaining dressing. Top noodles with vegetable and serve. ENJOY!