Udon Noodle Salad Food

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.

UDON NOODLE SALAD

Steps:

• Combine all dressing ingredients with 1/4 cup water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and scallions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cutting board, cut into 1/2-inch cubes and place in a bowl with scallions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.

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!

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.

PORK AND UDON NOODLE SALAD

Steps:

• Preheat the broiler. Line a rimmed baking sheet with foil. Season the pork with salt and pepper. Mix 1 teaspoon each coconut milk, fish sauce and brown sugar in a small bowl. Rub all over the pork, place on the prepared pan and broil until browned on top, about 7 minutes. Flip and broil until a thermometer inserted into the thickest part registers 145˚, 5 to 8 minutes. Transfer to a cutting board and let rest, 10 minutes. Thinly slice the pork against the grain, then cut the slices into strips.
• Meanwhile, bring a large pot of water to a boil. Microwave the remaining 1/2 cup coconut milk in a microwave-safe bowl to melt any solids, about 30 seconds (do not boil). Stir in the lime juice, chili-garlic sauce and the remaining 2 tablespoons each fish sauce and brown sugar.
• Add the noodles to the boiling water; cook until tender but still chewy, about 30 seconds for fresh and 2 minutes for frozen. Drain and rinse under cold water to cool. Shake off any excess water.
• Toss the noodles, pork, vegetables from the salad kit, bean sprouts and half the coconut dressing in a large bowl; season with salt and pepper. Divide among plates and drizzle with the remaining dressing. Sprinkle with the crunchy toppings from the salad kit and top with the mint and basil; serve with lime wedges.

SESAME NOODLE SALAD

Steps:

• Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool.
• Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
• Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
• Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.

JAPANESE-STYLE TUNA NOODLE SALAD

Steps:

• Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
• While the wakame soaks, cook the noodles according to the package instructions.
• Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
• In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
• Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.