Udon Noodle Salad with Asian Peanut Sauce

• 3 tablespoons peanut butter natural and creamy, or to taste
• 3 tablespoons soy sauce, tamari or to taste
• 2 tablespoons rice vinegar or to taste
• 1 teaspoon chili garlic sauce or add some red pepper flakes
• 1 tablespoon sesame oil or to taste
• 1 clove garlic minced
• 1/2 teaspoon ginger minced
• 2 each scallions, spring or green onions sliced
• 4 ounces udon noodles
• 1/2 each green bell peppers thinly sliced
• 1/2 each sweet yellow bell peppers thinly sliced, or red pepper
• 1 each carrots slice into matchsticks
• 1 each celery thinly sliced
• 1/2 cup cilantro freshly chopped
• 4 tablespoons chocolate covered peanuts roasted and chopped, for serving

1. To make the sauce:
2. In a large bowl, mix together all the sauce ingredients until well blended.
3. Set aside.
4. To make the noodle salad:
5. Bring a large pot of water to a boil, cook the udon noodles for 8 to 10 minutes.
6. Drain and rinse under cold water.
7. Add all the vegetables and noodles into the large bowl with the peanut butter sauce.
8. Stir until well coated.
9. Season with more soy sauce, vinegar, sesame oil and chili garlic sauce if needed.
10. It can be served right away.
11. Divide the noodles among the serving plates, and sprinkle some peanuts on top.
12. The noodle salad can be made one day ahead, and keep it in the refrigerator for overnight to allow the flavor to marry.

peanut butter, soy sauce, rice vinegar, garlic, sesame oil, garlic, ginger, scallions, udon noodles, green bell peppers, sweet yellow bell peppers, carrots, celery, cilantro freshly, chocolate covered peanuts

Taken from recipeland.com/recipe/v/udon-noodle-salad-asian-peanut--53040 (may not work)