Easy Spicy Udon Cold Salad Recipes

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.

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.

SPICY UDON PASTA SALAD

Steps:

• Cook udon noddles in a large pan of boiling water, about 5 minutes or until just tender, drain.
• Rinse with cold water, chill.
• Combine soy sauce and sesame oil in a small bowl.
• Combine noodles and vegetables in another large bowl and toss with dressing.
• Sprinkle with peanuts and sesame seeds.
• Drizzle with Szechuan sauce.

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.