Thai Noodle Salad I

Description
Contributed by Catsrecipes Y-Group
 * Makes 7 to 8 servings

Ingredients

 * 8 ounces udon noodles
 * ½ cup unsalted crunchy peanut butter
 * ½ cup milk
 * 1 teaspoon grated fresh ginger
 * 1 clove garlic, minced
 * 3 tablespoons rice wine vinegar
 * 3 tablespoons soy sauce
 * 1 tablespoon dark sesame oil
 * ⅛ teaspoon crushed red pepper flakes
 * 1 cucumber, julienned
 * 2 cups fresh bean sprouts
 * 2 carrots, grated
 * 6 green onions, thinly sliced
 * ¼ cup chopped fresh mint
 * 1 head romaine lettuce
 * 1 cup chopped peanuts

Directions

 * 1) In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender.
 * 2) Drain and rinse the noodles under cold running water and let cool.
 * 3) Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
 * 4) In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint.
 * 5) Whisk the peanut butter dressing and pour it over the salad.
 * 6) Stir until well coated and serve chilled on a bed of romaine leaves.
 * 7) Garnish with the roasted and chopped peanuts.