Almond Udon Salad

Serving size:
 4 Servings


15 minutes
Ready in
15 minutes


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.