Almond Udon Salad
4 Servings
Prep time
15 mins


1⁄2 lbudon noodles
1⁄2 calmonds
1 Tred wine vinegar
1 Tginger (fresh, grated)
1 Ttamari
2 Talmond butter (plain, unsalted)
2 clvgarlic (minced)
1⁄2 tchili powder
1⁄4 ccanola oil
1 cgreen beans (frozen, thawed and drained)


Break udon in half and cook in boiling water until just tender, according to package directions, making sure not to overcook. Drain and cool under cold running water. In a food processor or blender, combine almonds, vinegar, ginger, tamari, almond butter, garlic, chili powder, and canola oil. Pulse until smooth.

Combine the udon noodles and green beans in a large bowl. Toss with the almond ginger dressing to coat.