Cold Udon Noodle Salad Recipe Recipe For Banana

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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

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

200 g udon noodles
3 green onions, cut in strips
1 stalk celery, cut in strips
1 carrot, cut in strips
2 -3 tablespoons chopped fresh coriander
1 tablespoon ginger, minced
3 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sesame oil
2 teaspoons sugar
3 cloves garlic, minced
2 tablespoons vegetable oil

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.

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

CRUNCHY NOODLE SALAD



Crunchy Noodle Salad image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (white and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  • Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
  • For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
  • Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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

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.

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