Ingredients
- 12 oz dry udon noodles
For the dressing:
- 1 tablespoon chopped fresh ginger
- 1 clove garlic
- 1/3 cup toasted sesame oil
- 1/3 cup rice vinegar
- 1/3 cup tamari
- 2 teaspoons sriracha
- 1/4 cup brown sugar
- 1 cup natural peanut butter
- 1/4 cup warm water plus more to thin
Everything else:
- 16 romaine hearts
- 16 whole scallions
- black sesame seeds
Instructions
- First bring a large pot of salted water to boil. Boil noodles according to package directions. While that’s going on, prepare the dressing.Make the dressing:
- Place the garlic and ginger in a blender and pulse to chop them up a bit. Add the remaining ingredients – sesame oil, rice vinegar, tamari, sriracha, sugar, peanut butter, and water, and puree until it’s completely smooth. Add a little extra warm water if needed to thin.
- When the noodles are ready, run them under cold water to cool completely.
- In a large mixing bowl, toss the noodles with the dressing to coat. To assemble, place a bunch of noodles down the center of a romaine heart, leaving a little bit of space at the top and bottom. Sprinkle with black sesame seeds. Tie each heart up with a whole scallion to form a bundle.
Notes
~ They say long noodles mean long life, so don’t go breaking your noodles before boiling them. Use the longest noodles you can find in the biggest pot of boiling water.
~ You can make these a few hours ahead and keep them refrigerated on a serving tray wrapped in plastic wrap until ready to serve.
~ Rice noodles are, obviously, all you need to make these gluten-free!
