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.