EASY SPICY UDON COLD SALAD
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
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
SEAFOOD UDON NOODLE SALAD
Provided by This Worthey Life
Number Of Ingredients 10
Steps:
- Prepare the noodles following the package directions; once finished cooking, drain off the water using a colander, then place the noodles into a bowl and toss with sesame oil and hot pepper extra virgin olive oil.
- Divide the noodles into bowls and add the longanstino lobster tails, red cabbage, red onions, ribbons of carrots, thinly sliced green onions, and fresh cilantro.
- Add as much of the Asian-inspired vinaigrette as you like.
- Serve with lime wedges.
Nutrition Facts : Calories 388 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 321 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
UDON NOODLE SALAD
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
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.
UDON AND SHRIMP SALAD
Make and share this Udon and Shrimp Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the shrimp, 2 tablespoons peanut oil, garlic, ginger, and vinegar in a heavy-duty plastic zip-lock bag; seal bag and marinate mixture in the refrigerator for 1 hour.
- Cook noodles per package directions (do not overcook); drain noodles in a colander and rinse briefly under cold running water; shake the colander gently to drain; set noodles aside.
- Drain shrimp and discard the marinade.
- Warm the remaining 1 tablespoon peanut oil in a skillet over med-high heat.
- Add the marinated shrimp and stir/saute about 4 minutes or until opaque throughout.
- Transfer to a bowl; set aside.
- To make the dressing: in a small bowl, combine the garlic, lemon juice, vinegar, fish sauce, sugar, and pepper; whisk until the sugar is dissolved.
- Slowly whisk in the 1/2 cup peanut oil until an emulsion forms.
- Place the noodles in a large bowl; add the shrimp, cucumber, and green onions; pour the dressing over the mixture; toss gently but thoroughly.
- Serve at once, or cover and chill up to 8 hours.
- Garnish with cashews just before serving.
Nutrition Facts : Calories 521.3, Fat 31.7, SaturatedFat 5.5, Cholesterol 115.2, Sodium 1349.8, Carbohydrate 37.6, Fiber 2.4, Sugar 3.6, Protein 22.2
UDON NOODLE SALAD
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
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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