/

03 February 2020

Udon Noodle Salad With Ginger & Carrot Dressing

A step-by-step guide to an easy-to-make and nutritious, colourful Japanese noodle salad...

Save To My Favourites

Serves

Serves 2

Total Time

20 Minutes

Ingredients

150g of dried soba noodles

6 plum tomatoes

6 stems of broccoli (boiled or steamed)

6 sugar snap peas (boiled or steamed)

50g of red cabbage

¼ cup of edamame (boiled)

1 cup of mixed salad leaves

½ tbsp of peanut oil

1 medium carrot

1 small red onion

1cm of peeled ginger

80ml of olive oil

50ml of soy sauce

50ml of rice vinegar

1tbsp of mirin

1tbsp of honey

Optional

Sesame seeds

Spring onions

Chives

Shiso leaves

Coriander

Cress

Method

Step 1

Bring a pot of water to the boil and cook the noodles for 6-8 minutes.

Step 2

While the noodles are cooking, add a cup of cold water to the pot 2 or 3 times. This will improve the texture of the noodles.

Step 3

Drain the noodles and rinse with cold water to stop them cooking further.

Step 4

Mix with oil and place them in a bowl for serving.

Step 5

For the dressing, add the carrot, onion, peeled ginger, olive oil, soy sauce, rice vinegar, mirin and honey into a food processer. Liquidise until smooth.

Step 6

Slice the tomatoes into bite size pieces, and add these and the salad leaves onto the noodles.

Step 7

Pour the dressing over, just before serving.

TIPS:

For garnish, use sesame seeds, thinly slices spring onions, herbs (chives, shiso leaves, coriander) and cress.
You can use sunflower, peanut or olive oil.
You can try different types of noodles: udon, soba, egg or rice noodles.
You can choose any vegetable of your preference.
Noodle salad keeps for 3 days. Keep refrigerated.

Recipe courtesy of Yuki Gomi for Yakult

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.