Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, salad udon. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Salad Udon is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Salad Udon is something which I’ve loved my entire life.
Cook noodles in large pan of boiling water, uncovered, until just tender; drain. Toss noodles with sprouts, chives, onions, avocados, tomatoes and combined remaining ingredients. Submit a Recipe Correction 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.
To get started with this recipe, we must prepare a few ingredients. You can cook salad udon using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Salad Udon:
- Make ready 1 serving Cooked Udon Noodles *Frozen Udon recommended
- Prepare Vegetables *e.g. Lettuce, Cucumber, Tomato, Sprouts, Edamame Beans, Sweet Corn, etc
- Prepare Protein *Cooked Chicken, Ham, Boiled Egg, Cooked Prawns, Canned Tuna, etc
- Prepare 1/4 cup Mentsuyu *See Method 2 (see recipe)
- Get Japanese Mayonnaise
This post may contain affiliate links. Udon Noodle Salad Forget deep-fried noodles: Miso dressing gives this hearty vegetable meal flavor minus the saturated fat. Top with alternating piles of haricots verts, bell pepper, cucumber, carrot, and egg ribbons, with pickled ginger in center. I like the chewy udon noodle with many crunchy vegetables pouring the chilled dashi base soup.
Instructions to make Salad Udon:
- For this dish, you need chilled ‘Mentsuyu’ (Noodle Dipping Sauce). - (see recipe)
- If you want to make the sauce just for this dish, combine 1/4 cup Water, 1/8 teaspoon Dashi Powder, 1 & 1/2 tablespoons Soy Sauce and 1 tablespoon Mirin in a small saucepan, bring to the boil, and simmer for a minute. Then allow to cool. When it is cool enough, chill in the fridge.
- Prepare Udon Noodles. Cook Udon according to the instruction. Frozen Udon can be just warmed. Rinse under cold water, then drain well.
- Place drained cold Udon Noodles in a deep plate, cover with the toppings of your choice. *Note: Today I added Lettuce, Cucumber, Tomato, Sweet Corn and leftover Roasted Chicken.
- Pour the chilled ‘Mentsuyu’ over, drizzle with some Japanese Mayonnaise, and enjoy.
Top with alternating piles of haricots verts, bell pepper, cucumber, carrot, and egg ribbons, with pickled ginger in center. I like the chewy udon noodle with many crunchy vegetables pouring the chilled dashi base soup. Any vegetables for salad can be topped on the udon noodle, so you can use your favorite summer vegetables! I always like having cucumber, tomatoes and green onion. The colorful dish centers around an udon noodles, a chewy and thick wheat flour noodle popular in Japanese cuisine.
So that’s going to wrap this up with this special food salad udon recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
