Salad Udon
Salad Udon

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, salad udon. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Salad Udon is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Salad Udon is something that I have loved my whole life.

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. Serve it hot for a lovely main course, or cold for a great pot luck option.

To begin with this recipe, we have to first prepare a few components. You can cook salad udon using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Salad Udon:
  1. Get 1 serving Cooked Udon Noodles *Frozen Udon recommended
  2. Prepare Vegetables *e.g. Lettuce, Cucumber, Tomato, Sprouts, Edamame Beans, Sweet Corn, etc
  3. Make ready Protein *Cooked Chicken, Ham, Boiled Egg, Cooked Prawns, Canned Tuna, etc
  4. Prepare 1/4 cup Mentsuyu *See Method 2 (see recipe)
  5. Make ready Japanese Mayonnaise

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.

Steps 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.

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. Carrot matchsticks, cabbage and red bell peppers complement the al dente udon noodles with plenty of crunch (and vitamins). Udon is the ultimate comfort noodle: pleasantly toothsome and plump.

So that is going to wrap this up with this special food salad udon recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!