Noodles 1 pound dried udon noodles
1 teaspoon salt
Miso Dressing 1⁄2 cup orange juice
3⁄4 cup rice vinegar
11⁄2 tablespoons soy sauce
11⁄2 tablespoons garlic, minced
3 tablespoons ginger, minced
1 cup red miso paste
1 tablespoon cayenne
2 cups canola oil
For Salad: 3⁄4 cup snow peas, cut into thin strips
3⁄4 cup red bell peppers, cut into thin strips
1⁄2 cup red onions, cut into thin strips
1⁄2 cup cilantro leaves, rough chopped
1⁄2 cup carrots, peeled and cut into thin strips
1⁄2 cup green onion, cut into 2 inch lengths and then cut into thin strips
1⁄2 cup wasabi peas
For the noodles: Bring 2 quarts of salted water to a boil. Cook udon noodles in water until al dente following the package directions. Drain the noodles and shock under running cold water.
For the dressing: Combine orange juice, rice vinegar, soy sauce, garlic, ginger, miso, and cayenne in a blender. With motor running, pour oil in through feed tube. Blend until the dressing has thickened.
For the salad: Combine the noodles with the snow peas, red peppers, red onions, cilantro, carrots, green onion, wasabi peas, and half of the reserved dressing. Toss gently.
Place the noodle salad on a large platter, making sure some of the wasabi peas and green onion end up on the top. Drizzle the salad with remaining dressing.