Green Oakleaf Cold Udon with Spicy Peanut Sauce
Silky cold udon meets vibrant Aeroveg Green Oakleaf in a deeply savoury spicy peanut sauce — ready in 20 minutes and better than it has any right to be.
Aeroveg Green Oakleaf has a gently buttery texture and mild sweetness that makes it an ideal companion to bold, assertive sauces — present enough to contribute, restrained enough not to compete. In these chilled udon noodles, the leaves bring colour and freshness to an intensely savoury peanut sauce spiked with chilli and ginger. It's the sort of dish that tastes like it took far longer than it did.
Method
- Make the sauce. Whisk together peanut butter, soy sauce, rice wine vinegar, sesame oil, chilli oil, ginger, and honey. Add warm water one tablespoon at a time until the sauce is smooth and pourable.
- Cook the udon. Bring a pot of water to the boil and cook udon according to packet instructions — usually 2–3 minutes for fresh, 8–10 minutes for dried.
- Chill the noodles. Drain immediately and rinse under cold running water until completely chilled. Shake off excess water well.
- Dress the noodles. Transfer noodles to a large bowl, pour over two-thirds of the peanut sauce, and toss to coat evenly.
- Fold in the greens. Add the Aeroveg Green Oakleaf and fold gently through the noodles so the leaves are lightly coated in the sauce.
- Plate and garnish. Divide into bowls. Top with julienned cucumber, spring onions, sesame seeds, and a drizzle of remaining peanut sauce.
Aeroveg Tip: Green Oakleaf's delicate leaves bruise easily — fold rather than toss when combining with the sauce, and serve immediately so the leaves stay bright and fresh.