Udon Salad Recipes

EASY SPICY UDON COLD SALAD

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.

CHILLED GARLIC SESAME UDON NOODLES WITH BOK CHOY, SHIITAKE MUSHROOMS AND RED BELL PEPPER

Steps:

• -Place a medium-large pot of water over high heat, add in a few pinches of salt, and bring to a rapid boil; once boiling, add in the fresh udon noodles, and using chopsticks or the handle of your spoon, gently move them around to separate them, and cook for no longer than 3 minutes; drain and rinse under cold water thoroughly until the noodles are chilled.
• -Add all ingredients to a jar with a top that you can close (a mason jar is perfect for this), and shake the dressing very well to completely combine all ingredients; use immediately, or keep cold in fridge.

UDON NOODLE SALAD

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.

COLD SESAME NOODLE SALAD

Steps:

• Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions, sesame seeds, cilantro, and salt in a medium bowl. Stir until combined; set aside while cooking noodles.
• Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
• Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds, and cilantro. Add sprouts and mushrooms, if desired. Serve.

UDON NOODLE SALAD

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.