This spicy, limy, herby chilled noodle salad is the perfect summer recipe when you want dinner FAST! Add any other veggies, ditch the peanuts if you prefer, it's going to be a winner!
8ouncesfresh Udon noodles (or any other long noodle will work if you can't find Udon)
1teaspoontoasted sesame oil
2cupscilantro, stems discarded and leaves roughly chopped
1cuptorn basil leaves
1cupfinely shredded Napa cabbage
1cup chopped mango
2/3cupsliced green onions
2/3cupshredded carrots
1/2cupchopped peanuts
3tablespoonspickled ginger, roughly chopped
1avocado, sliced or diced
Instructions
For the Sriracha Dressing
Combine all the ingredients in a bowl and whisk to combine. Taste and adjust seasoning as needed. Set aside.
For the Noodles:
Cook the noodles according to the package directions. Drain and rinse with cold water. Toss the noodles with the toasted sesame oil and continue to let cool.
Once the noodles are cool, add the herbs, cabbage, mango, carrots and peanuts. Pour about 2/3 of the dressing over the top, and toss to combine. Add the ginger, and avocado, gently toss to combine. Add for dressing if needed and serve room temp or chilled.