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.

Udon Noodle Salad with Sweet Onions
Photographed by HIDETOSHI HARA


Recipe by
Hiromitsu Nozaki

Easy

Vegetables

Rice & Noodles

350kcal

15minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 2 servings frozen udon noodles
  • 50 g celery
  • 1 hoso-negi green onion
  • [A]

    • 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 sardines
    Note

    Anchovy fry boiled in salt water, then dried.

  • 1/2 tbsp ginger (grated)

Directions

1

Cut the onion along the grain into thin slices. Cut the celery diagonally into thin slices. Chop the hoso-negi diagonally.

2

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.

3

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.

4

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.