Recipe by bojmom
This recipe was created by my friend, Gayla, a vegetarian. Even though I'm not a vegetarian, I loved it so much that I wanted to share it. It has a nice amount of spice and a great flavor. The ingredients might seem really random, but they mix together nicely. I like to eat the noodles cold. They really soak up the sauce after sitting in the fridge for a few hours. For the non-vegetarians feel free to add meat if you'd like to serve it as a main course. I bet tofu would taste good in it too.
Top Review by Sydney Mike
A very, very tasty side dish AND snack! Used & did everything as indicated, but I did leave out the salt ~ plenty of it in this dish without adding more, I thought! Great tasting sauce here, too, especially with the blending of the maple syrup & garlic with the several oils! Am keeping this one! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
- 1 (16 ounce) package udon noodles
- 1⁄4 cup olive oil
- 1 tablespoon toasted sesame oil
- 2 1⁄4 tablespoons sesame chili oil
- 3 1⁄2 tablespoons tamari
- 3 tablespoons balsamic vinegar
- 3 1⁄2 tablespoons pure maple syrup
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons minced ginger
- 1 garlic clove, minced
- 3⁄4 cup slivered almonds
- scallion (optional)
Directions See How It's Made
- Cook udon noodles according to package instructions.
- In the meantime, mix all remaining ingredients together, setting aside a small portion of the almond slivers and scallions (if you decide to use them).
- Pour marinade over cooked, drained noodles.
- Toss gently to coat noodles.
- Garnish with the remaining almond slivers and scallions (if desired).
- Refrigerate for a couple of hours and then enjoy.