Cold Udon Noodle Salad Recipe Recipe For Chili

EASY SPICY UDON COLD SALAD

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.

COLD UDON NOODLE SALAD

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.

COLD NOODLE SALAD

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.

COLD SESAME NOODLE SALAD

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.

UDON NOODLE SALAD

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 NOODLES WITH CHILE OIL AND CITRUSY CABBAGE

Steps:

• Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn't as low as we'd like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside.
• Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking. (If not using right away, spread onto a rimmed baking sheet and toss with a little canola oil to prevent sticking.)
• If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.
• If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. (Tahini thickness varies greatly from brand to brand; if you need more water to achieve a smooth, creamy dressing, add it by the teaspoonful until you get the desired texture.) Add herbs and season with salt, pepper and more lemon juice, if desired. Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms.
• If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.
• When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you're just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. See the notes for adding more spicy things and blanched or roasted vegetables.

COLD UDON WITH CRAB AND CUCUMBER

Steps:

• Bring a pot of salted water to a boil. Add udon, and cook until al dente. Drain, and rinse. Drizzle with just enough sesame oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
• Combine sesame oil, soy sauce, grapeseed oil, vinegar, chili sauce, and juice.
• Divide udon among bowls. Top with crabmeat, cucumber, sprouts, and sesame seeds. Drizzle with dressing.