Cold Udon Noodle Salad Recipe Recipe For Meatloaf

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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

COLD UDON WITH KIMCHI AND TOFU



Cold Udon with Kimchi and Tofu image

Based on the chilled Korean noodles called bibim guksu, this cold noodle salad is bright and refreshing. The cooked noodles are quickly chilled with a cold water rinse, then tossed in a dressing that's tangy, sweet, and a little spicy from kimchi brine.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce package extra-firm tofu, drained and cut into 8 slices
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 cup kimchi, sliced into thin strips, plus 3 tablespoons brine
4 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon distilled white vinegar
1 8-ounce package dried udon
4 cups mesclun greens
1 small Asian pear, peeled and thinly sliced
4 teaspoons toasted sesame seeds

Steps:

  • Press the tofu slices gently between paper towels to squeeze out the excess moisture. Season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook until well browned, 5 to 6 minutes per side. Let cool, then cut into bite-size pieces.
  • Meanwhile, bring a large pot of water to a boil. Whisk the kimchi brine, sesame oil, soy sauce, sugar and vinegar in a large bowl; set aside. Add the udon to the boiling water and cook as the label directs. Drain and rinse under cold water until very cold. Shake off as much water as possible.
  • Transfer the udon to the bowl with the sauce mixture; add the tofu, sliced kimchi, mesclun greens, pear and 2 teaspoons toasted sesame seeds. Toss to combine; season with salt and pepper. Divide the udon mixture among bowls. Sprinkle with the remaining 2 teaspoons sesame seeds.

Nutrition Facts : Calories 460, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1158 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 20 grams, Sugar 11 grams

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 NOODLE SALAD WITH PONZU SAUCE



Cold Noodle Salad with Ponzu Sauce image

_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

Provided by Elizabeth Andoh

Categories     Pasta     Side     Quick & Easy     Lunch     Lemon     Lime     Chive     Soy Sauce     Simmer     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 portions

Number Of Ingredients 8

3/4 cup Sanuki Sea Stock
3 tablespoons soy sauce (see Tips, below)
1 tablespoon sugar
2, 3, or 5-gram packet bonito flakes (katsuobushi; see Tips, below)
2 tablespoons lemon and/or lime juice
1 recipe fresh udon noodles or 8 to 10 ounces dried or semidried udon noodles , cooked and chilled
2 tablespoons white sesame seeds, freshly toasted (see Tips, below)
8 to 10 fresh chives, snipped, or 2 to 3 scallions, trimmed and finely chopped

Steps:

  • Make the ponzu sauce:
  • Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
  • Assemble the salad:
  • If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.

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!

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