Udon Noodle Salad with Sweet Onions
A new style of udon with a lot of vegetables. Soymilk sauce and the punch of vinegar gives it a fresh taste.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings frozen udon noodles
- 50 g celery
- 1 hoso-negi green onion
- 120 ml water
- 90 ml soymilk (non-homogenized or homogenized)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- White sesame seed, as needed
- 15 g boiled and dried baby sardinesNote
Anchovy fry boiled in salt water, then dried.
- 1/2 tbsp ginger (grated)
Cut the onion along the grain into thin slices. Cut the celery diagonally into thin slices. Chop the hoso-negi diagonally.
Pour the vinegar into a heat resistant bowl and microwave (600 W) for 20 seconds. Allow to cool. Add the water, soy milk and soy sauce and combine.
Microwave the frozen udon according to the directions on the package, or boil and drain the noodles. Rinse and plunge in ice water to firm. Drain thoroughly.
Add the vegetables, udon and sesame seed to the dressing, and mix together. Plate up and top with the baby sardines and hoso-negi. Garnish with ginger.