Name: Udon Noodle Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 400g dried udon noodles; 1 large carrot, julienned; 1 English cucumber, deseeded and julienned; 1 red bell pepper, thinly sliced; 2 cups shredded Napa cabbage; 3 green onions, thinly sliced; 1/4 cup fresh cilantro leaves, roughly chopped; 2 tablespoons toasted sesame seeds; 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 1 tablespoon grated fresh ginger; 1 clove garlic, minced

Instructions

Cook the noodles

Bring a large pot of water to a boil. Add udon noodles and cook according to package instructions, usually 7-8 minutes until tender but still firm. Drain and rinse under cold water to stop the cooking process and remove excess starch.
Prepare the vegetables

While the noodles are cooking, prepare all the vegetables. Julienne the carrot and cucumber, thinly slice the bell pepper and green onions, and shred the cabbage. Place all prepared vegetables in a large mixing bowl.
Make the dressing

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until well combined and the honey is fully dissolved.
Combine the salad

Add the cooled noodles to the bowl with the vegetables. Pour the dressing over the noodles and vegetables, then toss gently to coat everything evenly.
Garnish and serve

Transfer the salad to a serving dish or individual bowls. Sprinkle with chopped cilantro and toasted sesame seeds just before serving. For best flavor, let the salad chill in the refrigerator for about 15-20 minutes before serving.

Udon Noodle Salad

Ingredients

Instructions

Nutritional Information