Cold Udon Noodle Salad Recipe Recipe Cards

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COLD UDON NOODLE SALAD



Cold Udon Noodle Salad image

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

100 g dried shiitake mushrooms
45 ml mirin
45 ml soy sauce
10 ml sake
2 tablespoons bonito flakes
400 g fresh udon noodles
1/4 iceberg lettuce, finely shredded
1 lebanese cucumber, peeled, seeds removed, thinly sliced
2 vine ripened tomatoes, seeds removed, cut into thin slices
15 g wakame seaweed
1 egg, hardboiled, peeled, quartered
1 sheet nori, thinly sliced

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

EASY SPICY UDON COLD SALAD



Easy Spicy Udon Cold Salad image

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

1 (7 ounce) package fresh udon noodles (such as Ka-Me®)
½ (14.5 ounce) can bean sprouts, drained
½ onion, thinly sliced
1 carrot, grated
½ (4.5 ounce) can mushroom pieces, drained
1 bunch fresh cilantro, chopped, or to taste
2 teaspoons sesame seeds
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon white sugar, or to taste
1 tablespoon diced ginger
1 teaspoon minced garlic
1 splash lime juice
1 splash white wine
1 dash sriracha sauce
1 pinch red pepper flakes, or to taste

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



Udon Noodle Salad image

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

1 (7 ounce) package udon noodles
1/2 cucumber, peeled, seeded and cut into matchsticks
1/4 cup edamame
2 green onions, sliced
1 baby carrots, grated
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon Braggs liquid aminos (or soy sauce or tamari, leave this out if you want it less salty)
1/4 teaspoon ginger (or to taste)
1/2 teaspoon minced garlic
lemon juice (to taste)

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!

COLD SESAME NOODLE SALAD



Cold Sesame Noodle Salad image

Udon noodles are thick Japanese noodles similar in size to linguine and can be found in Asian markets and some supermarkets. The salad can be garnished with an assortment of ingredients, including enoki mushrooms, fresh bean sprouts, chopped cilantro, scallions, and toasted sesame seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

One 12-ounce package Udon noodles or linguine
2 large cloves garlic, minced
2 tablespoons dark sesame oil
1/4 cup soy sauce
1/4 cup rice-wine vinegar
1/2 cup peanut butter
1 tablespoon chili paste (optional)
2 scallions, thinly sliced, plus more for garnish
2 tablespoons sesame seeds, toasted, plus more for garnish
2 tablespoons finely chopped fresh cilantro, plus more for garnish
1 teaspoon coarse salt
1 tablespoon grated ginger
Fresh bean sprouts (optional)
Enoki mushrooms (optional)

Steps:

  • Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions, sesame seeds, cilantro, and salt in a medium bowl. Stir until combined; set aside while cooking noodles.
  • Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
  • Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds, and cilantro. Add sprouts and mushrooms, if desired. Serve.

COLD NOODLE SALAD



Cold Noodle Salad image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 6 (1/2 cup) servings

Number Of Ingredients 15

1/2 cup julienne cucumber
1/2 cup chopped fresh scallions
1/2 cup julienne red bell pepper
1/2 cup julienne carrots
3/4 cup sliced shiitake mushrooms (about 6 medium caps)
2 tablespoons black sesame seeds
1/4 cup water
2 tablespoons lemon juice
1 tablespoon fresh ginger juice
1 tablespoon sesame oil
1/4 teaspoon red chile flakes
1 tablespoon sugar
1 teaspoon salt
Pinch freshly ground black pepper
2 cups cooked udon noodles

Steps:

  • Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
  • In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
  • Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.

Nutrition Facts : Calories 130, Fat 5 grams

UDON NOODLE SALAD



Udon Noodle Salad image

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

Dressing:
1 medium carrot, grated
2 tablespoons white miso paste (found at health food stores)
1 clove garlic, chopped
1 tablespoon rice wine (or apple cider) vinegar
2 teaspoons sesame oil
Salad:
Vegetable oil cooking spray
1 tablespoon canola oil
1/2 pound extra-firm tofu, drained well
4 scallions, sliced in 2-inch segments
2 cups broccoli florets
1 cup frozen, shelled edamame, thawed and rinsed
1/4 pound shiitake caps, sliced (about 1 cup)
1/4 pound cremini, sliced (about 1 cup)
2 cups nonfat chicken broth
1/2 pound snap peas
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 package (8 ounces) buckwheat udon noodles, cooked as directed on package and drained

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.

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