Udon Noodle Salad
"I found this on the web and thought it sounded like a healthy meal, that wouldn't be hard to dress up with other veggies or possibly some chicken or shrimp."
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 200 g udon noodles
- 3 green onions, cut in strips
- 1 stalk celery, cut in strips
- 1 carrot, cut in strips
- 2 -3 tablespoons chopped fresh coriander
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons sesame oil
- 2 teaspoons sugar
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
directions
- Dip the udon noodles in boiling water for 20 to 30 seconds.
- Drain and cool in cold water.
- Mix the noodles, green onion, celery, carrot, and coriander in a large bowl.
- Heat oil in a pan to medium-high.
- Add ginger and garlic and sauté for a couple minutes.
- Be careful not to burn.
- Remove from the heat, and add in the soy sauce, vinegar, sesame oil, and sugar.
- Mix well, and pour over the noodles.
- This is best served cold.
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Reviews
-
This was good. I shaved the vegetables using a mandoline. Next time I think I will omit the vegetable oil. I do not think the extra oil is needed. I made this simply because we had all the ingredients. I made it the night before and it was gone the next day. It’s good. Changes: I did add some chopped peanuts (which I rinsed in a colander to reduce salt) which I think was a great addition. I think with omitting the peanuts this would be a great side to a chicken satay. -
My husband, my friends, and I absolutely LOVED this. Thanks for sharing.
Tweaks
-
Used just 2 cloves of garlic. Doubled the celery, which I thinly-cut cross-wise. Added 4 large thinly-sliced crimini mushrooms, about 1/2 cp cubed firm tofu, and about 1/3 cp thinly-sliced red bell pepper. Added an extra tblsp each of soy sauce, sesame oil and vinegar. Left out the sugar. Will check with my lunch pal for tomorrow. If she's OK with peanuts, I'll add about 1/4 cp of those, too. It's not "ready" yet, but already tastes delicious.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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