Prep 10 mins
Cook 0 mins
A wonderful cold and refreshing salad to cool you off on hot days.
- 1 (7 ounce) package udon noodles
- 1⁄2 cucumber, peeled, seeded and cut into matchsticks
- 1⁄4 cup edamame
- 2 green onions, sliced
- 1 baby carrots, grated
For the dressing
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon Braggs liquid aminos (or soy sauce or tamari, leave this out if you want it less salty)
- 1⁄4 teaspoon ginger (or to taste)
- 1⁄2 teaspoon minced garlic
- lemon juice (to taste)
- Prepare the vegetables and dressing ahead of time and put into the fridge so they can be nice and cold.
- Cook the noodles according to package directions, they cook in only about 2 minutes so watch out! Drain the noodles in a colander and rinse, rinse, rinse in cold water until they are cool to the touch. Let them drain for about 5 minutes, then rinse them again and shake them out. You want to get as much of the starch off as possible and get them nice and cold.
- After the noodles have drained, put them in a bowl and add the cucumber and edamame, then toss the dressing into the salad and top with grated carrot for garnish. If you can wait, put back in the fridge for about an hour, if you cannot wait, it will still be delicious!
Made this for lunch today...yummmm. I followed the instructions only added a few blanched snow peas. Definately a keeper and one to make in the summer time. Made for Zaar Cookbook Tag.
This was S-O-O-O good! I didn't have green onions so I used half a red onion, sliced and added in the carrots, cut into matchsticks. We loved it! Am making it again this weekend. Made for Healthy Tag Game 2010.