Served warm or cold, peanut udon noodles with grilled vegetables are a great make-ahead dish. They are topped with peanuts and cilantro.
8 ounces dried wide udon noodles
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
1 red pepper, quartered and deseeded
1 ear corn, shucked
1 tablespoon + 1/4 cup olive oil
1–1/4 teaspoons kosher salt
1–1/4 teaspoons black pepper
1 tablespoon peanut butter
1 tablespoon minced shallots
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons rice vinegar
1/4 cup roughly chopped salted roasted peanuts
1/4 cup chopped cilantro
Cook the udon noodles according to package instructions. Transfer the noodles to a colander and rinse with cold water.
Preheat a gas or charcoal grill on medium high heat.
Drizzle the vegetables with 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon pepper.
Grill the corn until it is lightly charred, about 5-7 minutes. Grille the zucchini, squash and peppers until they have grill marks, about 2-3 minutes per side. Let the corn cool slightly before slicing the kernels off the cob. Dice the zucchini and squash. Slice the peppers.
To make the dressing, stir together the peanut butter, shallots, ginger, garlic, rice vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in the remaining olive oil.
In a large bowl, combine the noodles and the vegetables. Toss with the dressing and top with peanuts and cilantro.