Cold Udon Salad

Instructions

1. Cook the udon noodles
   Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions, usually 7-8 minutes until tender. Drain and rinse immediately under cold running water to stop the cooking process and remove excess starch. Continue rinsing until the noodles are completely cold.
2. Prepare the vegetables
   While the noodles are cooking, julienne the cucumber and carrot into thin matchsticks. Blanch the bean sprouts by dipping them in boiling water for 10 seconds, then immediately transfer to ice water. Drain well. Slice the spring onions thinly on a diagonal.
3. Make the dressing
   In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, and grated ginger until well combined and the sweetener is completely dissolved.
4. Toss the salad
   In a large bowl, combine the cold udon noodles with the cucumber, carrot, bean sprouts, and half of the spring onions. Pour the dressing over the noodles and vegetables, then toss gently but thoroughly to ensure everything is well coated.
5. Serve and garnish
   Divide the noodle salad among four serving bowls. Sprinkle with the remaining spring onions, nori strips, and toasted sesame seeds. Serve immediately for the best texture and flavor, or refrigerate for up to 1 hour before serving.