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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

Servings: 4
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
This Red Curry Udon Noodle Salad is made with a spicy tahini red curry sauce, crunchy veggies and cold udon noodles.
5 from 1 rating
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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.
Calories: 431kcal, Carbohydrates: 44g, Protein: 14g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Sodium: 1141mg, Potassium: 431mg, Fiber: 6g, Sugar: 8g, Iron: 2mg
Cuisine: asian, Japanese, thai
Course: lunch, Main Course
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