EASY SPICY UDON COLD SALAD
Spicy and quick cold noodle salad. No need for a trip to an Asian grocer. Great as a side salad or vegan meal and it's easy to adjust spiciness to taste.
Provided by Priscilla M Chabal
Categories Salad
Time 4h27m
Yield 4
Number Of Ingredients 18
Steps:
- Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
- Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
- Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 40.7 g, Fat 8.4 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1085.2 mg, Sugar 6.1 g
UDON NOODLE SALAD
Provided by Jennifer Iserloh
Categories Mushroom Kid-Friendly Lunch Broccoli Healthy Noodle Sugar Snap Pea Green Onion/Scallion Self Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Combine all dressing ingredients with 1/4 cup water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and scallions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cutting board, cut into 1/2-inch cubes and place in a bowl with scallions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.
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.
Provided by Sackville
Categories Low Cholesterol
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
UDON NOODLE SALAD WITH GRILLED CHICKEN AND CORIANDER DRESSING
Steps:
- In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour.
- Prepare grill.
- Discard marinade and grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. Transfer chicken to a plate and keep warm, covered.
- In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender purée until smooth. Stir in remaining 1/4 cup vinegar and season with salt and pepper.
- In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes. Drain noodles in a colander and rinse under cold water.
- Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.
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