Udon Noodles With Citrus Vinaigrette Food

HOISIN CHICKEN UDON NOODLES

Steps:

• Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
• Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
• Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
• Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.

UDON NOODLES WITH PINEAPPLE VINAIGRETTE

Steps:

• Cook noodles according to package directions. Rinse with cold water; drain well. Whisk together the next 5 ingredients. Pour over noodles; toss to coat. Refrigerate until serving., To serve, top noodles with arugula, mango, peanuts, cilantro and mint; toss to combine. Sprinkle with sesame seeds.

UDON NOODLES WITH CITRUS VINAIGRETTE

Steps:

• In a heatproof medium bowl, pour the boiling water over the ancho. Cover and let stand until softened, about 20 minutes.
• Meanwhile, in a large pot of boiling water, cook the udon, stirring often, until just tender, about 8 minutes.
• Drain the udon in a colander and rinse well with cold water. Let drain, lifting the noodles occasionally to keep them separate.
• Remove and discard the stem and seeds from the ancho and finely chop the chile. Transfer the ancho to a blender, add the orange juice, mirin and orange zest and blend to a smooth sauce.
• Add the sesame oil and season the vinaigrette with salt.
• In a large bowl, toss the udon with the cucumber, bean sprouts and scallions. Add the orange dressing, toss well and serve immediately.

15 MINUTE SPICY UDON STIR FRY

Steps:

• Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
• In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
• If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
• Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

CHILE-OIL NOODLES WITH CILANTRO

Steps:

• Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
• Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
• Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.