Sketching Out Blog: Sketches of art, watercolor, photos, recipes, books, interviews, Jewish topics, and Highland Park, New Jersey

Japanese Noodle Vegetable Salad with Peanut Sauce

udon noodles broccoli carrot scallions

Adapted from Japanese Foods that Heal: Using Traditional Ingredients to Promote Health, Longevity, and Well-Being by John and Jan Belleme

Ingredients for the Salad

12 oz. udon or soba noodles (recipes called for soba and I used udon, in the hopes my kids would like this – no luck, but I loved it)
2 cups of small broccoli florets
1 cup of sliced cabbage (recipe said use napa cabbage; I used savoy cabbage)
1 large carrot, cut into thin matchsticks
3 green onions (scallions), thinly sliced
optional: 1 kirby cucumber, peeled and sliced (I skipped this)

Spicy Peanut Sauce

1/2 cup smooth peanut butter
1/2 cup warm water
2 tablespoons peanut oil (I used olive oil and sesame oil instead)
1 tsp. minced garlic
1 Tbsp. minced fresh ginger
3 Tbsp. shoyu (Japanese soy sauce)
1 Tbsp. plus 1 tsp. rice vinegar (I skipped this)
1 Tbsp. plus 1 tsp. fresh lime juice (I used fresh lemon juice)
1 Tbsp. mirin (Japanese rice wine – delicious condiment, if you can get some)
1/2 tsp. dried red pepper flakes (I used hot pepper sauce instead)

How to Make the Noodle Vegetable Salad

Cook the noodles in a large pot of boiling water. Stir to prevent sticking. Cook until tender but firm. Drain. Rinse with cold water. Set aside in large bowl.

Steam the broccoli until bright green and tender-crisp. Remove, then steam the cabbage and carrot sticks. Add to noodles. Add the scallions and cucumber to noodles as well.

Mix all the peanut sauce ingredients in the food processor. Puree until smooth. Add to the noodles and toss gently. Serve.

Ilana-Davita says

Do you own this book?
The recipe looks really good but isn't it long to make?

Leora says

Yes, I bought the book on a whim (my son was ordering something from Amazon and it made my total purchase over $25, so I added it to get free shipping).

It's a great book, and this happens to be one of the longer recipes. I would suggest making it once in a while, if you have an appreciative audience (my husband and I liked it - not my kids, sigh).

They teach you how to make miso soup, which is relatively easy.

Robin from Israel says

Yum, that sounds delicious. Maybe I'll bring it to our next picnic :).

Leora says

It worked well served one day later! Would be good for a picnic.

hihorosie says


phyllis says

that sounds so yummy!!!!

Louis la Vache says

This is a delicious dish, and, as you wrote, good for a picnic. «Louis» really enjoys the peanut sauce.

Jew Wishes says

That's a nice photo and recipe to go with. I've made similar, myself, including the peanut sauce, using Udon noodles.

EG Wow says

Sounds very good to me! Sorry your kids didn't like it.

Jane says

Thanks for this Leora, I'm going to try it!

ramblingwoods says

I remember going out for Chinese with my then 5 year old daughter who just loved beef and brocolli only to refuse anything green at

BookishIma says

This looks terrific - I'll have to look for the book at our local library. Homemade miso sounds great!

Klara Le Vine says

I've been eyeing that book for ages - maybe time to get it. Any good recipes in there with tempeh - just got fresh tempeh, a real treat.

Leora says

Only one - tempeh bourguignon. It has red wine and mushrooms - looks like a vegan version of beef bourguignon.

rickismom says

Looks delicious!

Shimshonit says

This looks amazing. I might be able to manage it as a weekday dinner for the Cap'n and me. (Kids'll get pasta or something else.)

Leora says

None of my kids liked it. Sigh. I have to be really motivated to make foods that *none* of my kids will eat.


Please leave a comment! I love to hear from you.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.