Thick toothsome Japanese style udon noodles in a light soy-ginger dressing with fresh stir fried veggies. Serve it hot for a lovely main course, or cold for a great pot luck option.
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Easy to make
This is one of our favorite dinners around here.
And it comes from this recipe that I posted a few years back. Easy to make. 30 minute meal. With just a few simple ingredients.
Quick and easy to make, and super delicious, just like your favorite take-out place, only so much better tasting and better for you.
Hot or cold – your choice
Recently I made these udon noodles for dinner & served them hot.
Well, we had lots of leftovers, and just ate them straight from the fridge the next day. They were awesome cold. So I decided that I would make them and take them cold to the Easter picnic at the park.
The dish was a hit, and disappeared quickly.
Perfect pasta salad for a picnic
I love that there’s no mayo in this cold udon noodle salad, so it can sit out a little longer than most pasta salads and I don’t have to worry so much about food safety.
Also, it makes me happy that it’s got lots of veggies in it. You can also add more veggies if you want (sometimes I’ll double the veggies in this dish so that it’s more of a stir fry with some noodles.
Mix up what you put in it
And, feel free to toss in whatever protein you want. I’ve added tofu, meatless orange chicken, and pork bites to it.
I’ve also tossed in just about any veggie I could think of. Steamed broccoli. Zucchini spirals, green peas, any color onions – green red or yellow, baby corn, water chestnuts. It’s all yummy in there!
If the cooked noodles begin to stick together, rinse lightly with water.
Make this meal even more convenient
Take a look at your grocery store, probably just at the edge of the produce department, and you may find already cooked udon noodles.
Grab those and use them in this recipe. You’ll save yourself the time of cooking the noodles yourself.
If that package of noodles comes with a seasoning packet, you don’t need it for this recipe. Save it for future use, or just toss it. It may be full of MSG and sodium anyway.
Use those pre-shredded carrots from the grocery store produce sections as well. Save yourself so much time with those. I always have a bag in the fridge now, and I toss them into everything. Even breakfast omelets!
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Udon Noodle Salad Recipe
Udon Noodle Salad
- ¼ cup less sodium soy sauce
- 1 tablespoon brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon dried ground ginger
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 14 ounces Udon noodles
- ½ medium onion thinly sliced
- 2 cups (heaping) green cabbage thinly sliced
- 1 cup shredded carrots
- In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper; set aside.
- Cook the noodles according to the package directions. Drain. Rinse noodles, drain, and place noodles in a large bowl. Add soy sauce mixture, and toss to coat. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Once the oil is hot, add onion and sauté until soft and transparent, about 5-7 minutes. Add cabbage and sauté until cabbage is soft, with browned edges, about 10 minutes. Add carrots and sauté for 2-3 minutes until all veggies are softened.
- Toss cooked veggies into the large bowl with the cooked noodles and mix well.
- Udon noodles can be served hot at this point, or cooled and refrigerated until ready to serve cold. Also, noodles can be cut into smaller pieces so they are easier to serve and eat, if desired.