Sesame Udon Salad with Snow Peas

Call upon traditional Japanese ingredients to power your next plant-based meal with potent flavor and health. Packed with a variety of flavors, textures, and colors, this easy, vegan Sesame Udon Salad with Snow Peas can be whipped up in mere minutes. It’s an excellent dish to tote along to a potluck or to the office in your lunch box. As the flavors meld together, it’s even better the next day.

Sesame Udon Salad with Snow Peas

---

(10 votes, average: 4.80 out of 5)
Loading...

4.8 from 10 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Call upon traditional Japanese flavors to create this delicious, vegan salad, which is packed with veggies, udon noodles, and a flavorful sauce.

---

Ingredients

Scale 1x2x3x

Noodles:

• 9.5 ounces dried udon noodles
• Water

Dressing:

• 1 tablespoon rice vinegar
• 2 tablespoons orange juice
• 1 tablespoon agave nectar
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon unsalted creamy peanut butter
• ½ teaspoon minced fresh ginger
• 2 medium garlic cloves, minced
• ¼ teaspoon crushed red pepper

Vegetables:

• 8 ounces fresh snow peas, trimmed and halved
• 1 medium carrot, sliced into small matchsticks
• 3 green onions, white and green parts, sliced

Garnish:

• 1 tablespoon sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. To prepare noodles: Bring a medium pot of water to a boil. Add the udon noodles and cook, uncovered, over medium heat for about 10 minutes (according to package directions). Place in a colander and rinse with cold water, draining off the liquid. Set aside.
2. To make dressing: In a small dish, make the dressing by whisking together the vinegar, orange juice, agave nectar, soy sauce, sesame oil, peanut butter, ginger, garlic, and crushed red pepper.
3. To prepare salad: Transfer the rinsed, cooled noodles to a large mixing bowl. Add the dressing and toss with the noodles. Add the snow peas, carrot, and green onions and toss again.
4. Sprinkle with sesame seeds. Chill until serving time.

Notes

Variations: Add 8 ounces of cubed tofu (pressed, for best results) or one 15-ounce can (1 ¾ cup) of drained and rinsed, no salt added beans, such as adzuki or kidney, in step 3.

To make this recipe gluten-free, swap out gluten-free rice noodles for udon noodles, and use gluten-free soy sauce.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup
• Calories: 230
• Sugar: 7 g
• Sodium: 315 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 9 g

For other plant-based salads, check out some of my favorites:

Fig and Pecan Salad with Balsamic Tarragon Vinaigrette
Mandarin, Quinoa, and Kale Bowl
Pomegranate Avocado Quinoa Salad
Mason Jar Kale Barley Salad with Turmeric Vinaigrette

This post may contain affiliate links. For more information click here.