Cold Udon Noodle Salad Recipe Recipe For Stuffed

UDON NOODLE SALAD

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

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 UDON WITH KIMCHI AND TOFU

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.

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.