Salad Udon
Salad Udon

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, salad udon. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Salad Udon is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Salad Udon is something that I’ve loved my entire life. They are fine and they look wonderful.

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. Thick toothsome Japanese style udon noodles in a light soy-ginger dressing with fresh stir fried veggies.

To get started with this recipe, we must first 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:
  1. Take 1 serving Cooked Udon Noodles *Frozen Udon recommended
  2. Prepare Vegetables *e.g. Lettuce, Cucumber, Tomato, Sprouts, Edamame Beans, Sweet Corn, etc
  3. Get Protein *Cooked Chicken, Ham, Boiled Egg, Cooked Prawns, Canned Tuna, etc
  4. Take 1/4 cup Mentsuyu *See Method 2 (see recipe)
  5. Get Japanese Mayonnaise

Add ginger and garlic and sauté for a couple minutes. Udon Noodle Salad Forget deep-fried noodles: Miso dressing gives this hearty vegetable meal flavor minus the saturated fat. For toppings, add whatever you like or you have in hand. This is a very popular summer dish in Japan.

Instructions to make Salad Udon:
  1. For this dish, you need chilled ‘Mentsuyu’ (Noodle Dipping Sauce). - (see recipe)
  2. 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.
  3. Prepare Udon Noodles. Cook Udon according to the instruction. Frozen Udon can be just warmed. Rinse under cold water, then drain well.
  4. 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.
  5. Pour the chilled ‘Mentsuyu’ over, drizzle with some Japanese Mayonnaise, and enjoy.

Today, I will share a delightful one dish meal using udon noodles and vegetables. It is full of color, nutrition, and flavors in one dish. Try this quick and delicious dish for your busy daily life. 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.

So that is going to wrap it up for this exceptional food salad udon recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!