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 SALAD
This is just a simple udon salad recipe. For non-vegetarian simply add about 250 grms smoked salmon cut into small strips
Provided by Latchy
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
- Rinse under cold water, drain.
- Toss noodles with sprouts, chives, onions, avocados, tomatoes and combined remaining ingredients.
Nutrition Facts : Calories 550.4, Fat 32.2, SaturatedFat 4.5, Sodium 1183, Carbohydrate 58.8, Fiber 9.8, Sugar 2.6, Protein 9.7
THAI CUCUMBER SALAD WITH UDON NOODLES
Sweet with a touch of heat and very light. With minimum cooking, this is perfect for a summer night. Garnish with cilantro, sesame seeds, and lime wedges, if desired.
Provided by NumNum
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing.
- Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain.
- Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 66.6 g, Fat 1 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 0.1 g, Sodium 858.3 mg, Sugar 28.7 g
UDON NOODLE SALAD
Make and share this Udon Noodle Salad recipe from Food.com.
Provided by Bealicious
Categories Vegan
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the vegetables and dressing ahead of time and put into the fridge so they can be nice and cold.
- Cook the noodles according to package directions, they cook in only about 2 minutes so watch out! Drain the noodles in a colander and rinse, rinse, rinse in cold water until they are cool to the touch. Let them drain for about 5 minutes, then rinse them again and shake them out. You want to get as much of the starch off as possible and get them nice and cold.
- After the noodles have drained, put them in a bowl and add the cucumber and edamame, then toss the dressing into the salad and top with grated carrot for garnish. If you can wait, put back in the fridge for about an hour, if you cannot wait, it will still be delicious!
UDON AND SHRIMP SALAD
Make and share this Udon and Shrimp Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the shrimp, 2 tablespoons peanut oil, garlic, ginger, and vinegar in a heavy-duty plastic zip-lock bag; seal bag and marinate mixture in the refrigerator for 1 hour.
- Cook noodles per package directions (do not overcook); drain noodles in a colander and rinse briefly under cold running water; shake the colander gently to drain; set noodles aside.
- Drain shrimp and discard the marinade.
- Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
- Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
- Transfer to a bowl; set aside.
- To make the dressing: in a small bowl, combine the garlic, lemon juice, vinegar, fish sauce, sugar, and pepper; whisk until the sugar is dissolved.
- Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
- Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
- Serve at once, or cover and chill up to 8 hours.
- Garnish with cashews just before serving.
Nutrition Facts : Calories 521.3, Fat 31.7, SaturatedFat 5.5, Cholesterol 115.2, Sodium 1349.8, Carbohydrate 37.6, Fiber 2.4, Sugar 3.6, Protein 22.2
COLD UDON NOODLE SALAD
I found this recipe in a 2004 issue of 'delicious' magazine. I haven't made it yet, but it sounds good and I wanted to post it here for safe keeping. The magazine suggests to start preparing this recipe the day before you want to serve it. Some of these ingredients you'll find in an Asian grocery store or the Asian food aisle of the supermarket.
Provided by Sazza
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place shiitake in a bowl, cover with cold water and soak overnight.
- The next day, drain and place shiitake in a saucepan and cover with cold water.
- Bring to the boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and drain. Place in a bowl with the mirin, soy, sake and bonito. Set aside.
- When ready to serve, place udon in a large bowl, cover with boiling water and set aside for 5 minutes. Drain, refresh under cold water, then drain again.
- Thinly slice shiitake (including stalks) and toss their marinade through the noodles with lettuce, cucumber, tomato and seaweed. Divide noodles between bowls, and top each with shiitake and a quarter of egg. Garnish with nori.
Nutrition Facts : Calories 136.5, Fat 1.8, SaturatedFat 0.5, Cholesterol 52.9, Sodium 862.5, Carbohydrate 26.7, Fiber 4.5, Sugar 9.6, Protein 6.8
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