Udon Noodle Salad with Blistered Peanuts

Udon Noodle Salad with Blistered Peanuts

Our Udon Noodle Salad with Blistered Peanuts is a refreshing, flavor-packed dish that comes together quickly, making it a great option for both meal prep and casual weeknight dinners.

The combination of chewy udon noodles, crisp vegetables, and a creamy peanut dressing hits all the right notes; savory, tangy, slightly spicy, and full of umami. Whether served as a light lunch or a side dish for grilled meats or seafood, this salad is satisfying yet simple to prepare.

Peanut-based sauces are a staple in various Asian cuisines, particularly in Thai and Indonesian cooking. Satay-style peanut sauces have long been paired with meats and noodles, offering a rich, nutty contrast to fresh and aromatic ingredients. This modern take uses udon noodles, a Japanese staple, for a satisfying chew that pairs well with the vibrant crunch of cabbage, carrots, and blistered peanuts.

What makes this version stand out is the balance of flavors. The dressing layers creaminess from peanut butter with the acidity of lime juice and cider vinegar, while honey and sriracha round out the taste with sweetness and heat. The addition of blistered peanuts enhances the overall texture, adding a toasty depth that complements the fresh vegetables.

This dish is highly adaptable; adjust the spice level, or add grilled shrimp or tofu for extra protein.

Serve this udon peanut salad chilled for a refreshing contrast on warm days, or enjoy it at room temperature to allow the flavors to fully develop. Pair it with a crisp white wine or a cold lager for an easy but satisfying meal.

Main Ingredients

Udon noodles – These thick, chewy Japanese wheat noodles provide the perfect base for the salad, soaking up the dressing while maintaining a pleasant bite.

Peanut butter – The backbone of the dressing, peanut butter adds creaminess and nutty richness. Opt for natural peanut butter without added sugar or oil to keep the dressing smooth and well-balanced. If needed, almond butter or tahini can be used as substitutes.

Lime juice – Fresh lime juice brightens the dressing, cutting through the richness of the peanut butter. It also enhances the overall freshness of the salad. If limes aren’t available, rice vinegar or lemon juice can work in a pinch.

Blistered peanuts – Blistering the peanuts deepens their flavor and adds a satisfying crunch. Use dry roasted peanuts and toast them in a dry pan on high heat for the best results. If you’re short on time, pre-roasted peanuts will also work, though they won’t have the same depth of flavor.

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Udon Noodle Salad with Blistered Peanuts

5.0 from 1 vote

Course: Salad, Sides, Vegetarian

Servings: 4

1/2x 1x 2x

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Our Udon Noodle Salad with Blistered Peanuts is a refreshing, flavor-packed dish that comes together quickly, making it a great option for both meal prep and casual weeknight dinners.

Cook Mode

Keep the screen on while I cook

Ingredients

• For the dressing

• 5 tbsp peanut butter

• 2 tbsp lime juice

• 3 tbsp honey

• 1 garlic clove, grated

• 1 tsp sriracha

• 1 tsp ginger, grated

• 1/4 tsp salt

• 2 tsp apple cider vinegar

• 1 tbsp sesame oil

• 1/3 cup neutral oil (ex. avocado oil)

• For the salad

• 1 pack dried udon noodles 

• 1/2 cup Thai basil, chopped
  (plus more for garnish)

• 1 cup red cabbage, finely shredded

• 1/2 cup carrot, julienned

• 1 cup blistered peanuts

• 1/2 cup cilantro, chopped
  (plus more for garnish)

• 1 cup cucumber, peeled,
  cored, and sliced ⅛” thick

• 4 green onions, sliced thin
  (plus 1 for garnish)

• juice of half a lime

• Salt and pepper to taste

• Furikake to taste (plus more for garnish)

Method

• Prep Work: Cook the udon noodles according to package instructions, then rinse under cold water to stop the cooking process. Drain well. While the noodles are cooking, finely shred the cabbage, julienne the carrots, and slice the cucumbers and green onions.
• Make the Dressing: In a bowl, whisk together peanut butter, lime juice, honey, grated garlic, sriracha, grated ginger, salt, cider vinegar, sesame oil, and neutral oil until smooth.
• Blister the Peanuts: Heat a dry pan over medium heat. Add the peanuts and toast them, stirring frequently, until they are golden and fragrant. Remove from heat and let cool slightly.
• Assemble the Salad: In a large bowl, toss the drained udon noodles with the dressing until well coated. Add the cabbage, carrots, blistered peanuts, cilantro, cucumber, and green onions. Squeeze the juice of half a lime over the top and season with salt and pepper to taste.

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• Final Touches & Serving: Garnish with additional Thai basil, cilantro, and furikake. Serve immediately or chill for 30 minutes to let the flavors meld.

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Field Notes

• Store leftovers in an airtight container in the refrigerator for up to 5 days. The noodles may absorb the dressing over time, so add a splash of lime juice or a drizzle of sesame oil before serving to refresh the flavors. This dish is best enjoyed cold or at room temperature.
• This udon noodle and peanut salad pairs well with FFG’s Whole Roasted Duck, our Crispy Duck Spring Rolls or our Ribs with Tahini Sauce.
• For a more filling meal, top it with shredded rotisserie chicken or grilled shrimp.
• Let me know in the comments how you make this recipe your own!