Today I introduce you to “Udon Noodle Salad”. This is similar to “Pasta Salad”. In this recipe I used soy sauce, rice vinegar, sesame oil and grated ginger for the dressing so the taste is different from general Pasta Salad.
In recipe I used this Organic Udon Wheat Noodle
It is great for a quick lunch because the recipe is very quick and easy. Of course it is also delicious and healthy. You can use any vegetables that are in your refrigerator.
Here is a tip for storing ginger.
Peel the skin and wrap it with kitchen paper and then with aluminum foil. Keep it in the freezer and use within 1 month. You can grate the frozen ginger (you don’t need to defrost).
The recipe is easy.
Cut vegetables and mix with boiled Udon noodle and the dressing.
{Ingredients (1 serving)} *Click BLUE TEXT to link to the product on Amazon*
1 bunch (3.1 oz.) Organic Udon
Boiled Water for boiling noodle
4 Grape Tomatoes
½ cup Frozen Corn
2 leaves of Iceberg Lettuce
1 Tbsp. Soy Sauce
1 Tbsp. Mizkan Rice Vinegar
½ Tbsp. Pure Sesame Oil
1 tsp. Grated Ginger
Detailed and visual instructions can be found in the recipe PDF: Udon Noodle Salad
How to cook Udon Noodle on YouTube: