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Udon Lettuce Bowl

UDON Lettuce Cups with Creamy Peanut Dressing

Udon Lettuce Cups with Creamy Peanut Dressing
When you're hungry for restaurant quality flavors but too tired to go out for dinner, make this quick and delicious meal in less than 30 minutes.
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Course: Side Dish
Cuisine: Asian
Keyword: UDON Lettuce Cups with Creamy Peanut Dressing
Prep Time: 10 minutes
Cook Time: 3 minutes
Author: athomewithrebecka


  • 2 package s Fortune Original UDON noodles
  • 1 8 ounce package of cooked chicken breast I used deli chicken breast
  • 1 large head bib or large leaf lettuce
  • 2 cups packaged Asian Slaw Mix
  • ½ cup carrots shaved
  • ½ cup red pepper julienned
  • 2 hard boiled eggs grated
  • 3 tablespoon olive oil
  • 3 tablespoons creamy peanut butter
  • ¼ cup rice vinegar
  • ½ teaspoon fresh ginger
  • 1 tablespoon light soy sauce
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon prepared minced garlic
  • 2 tablespoons honey
  • 1 Original Flavored Udon season pack
  • small bunch cilantro


  • Remove noodles from package, keep season pack for dressing
  • Pour 2 cups water into a microwave safe bowl
  • Add noodles and microwave on high for 2 minutes
  • Allow noodles to rest in hot water while making the dressing. Strain noodles right before tossing the salad
  • Wash lettuce to remove sand. Drain on paper towel to remove excess water. Separate leaves to make cups for the Udon salad
  • Grate hard boiled eggs. Use one of the lettuce cups to serve the grated eggs
  • In a large bowl combine, shaved carrots, 2 cups slaw mix, and julienned red pepper, and drained UDON noodles
  • In a small food processor, blend peanut butter, rice vinegar, olive oil, fresh grated ginger, light soy sauce, toasted sesame oil, prepared minced garlic, the contents of 1 UDON flavor packet, and honey.
  • Blend until very well combined
  • Pour dressing over salad and toss
  • Cut precooked chicken into strips
  • Assemble the lettuce cups, chicken and grated egg, and cilantro on a large serving tray
  • Use one large lettuce cup as the bowl for the noodle salad


  • To Serve: Fill one lettuce cup with a small amount of noodle salad, top with chicken and enjoy! Garnish with Sriracha sauce, chopped salted peanuts and edible flowers
  • Salad can be made ahead and refrigerated but best served the same day
By Rebecka Evans