Tangy Udon Noodles

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    Tangy Udon Noodles

    Tangy Udon Noodles

    (92)
    23min


    81 people made this

    Udon noodles and vegetables dressed with a soy vinaigrette make a wonderful Japanese snack or side dish.

    Ingredients
    Serves: 4 

    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 1/4 cup (65ml) soy sauce
    • 3 tablespoons rice vinegar
    • 1/4 cup (65ml) peanut oil
    • 3 tablespoons sesame oil
    • 1 dash Tabasco sauce
    • 1/2 green capsicum, julienned
    • 1/2 red capsicum, julienned
    • 1/2 yellow capsicum, julienned
    • 4 spring onions, minced
    • 2 cups diagonally sliced snap or snow peas
    • 2 tablespoons sesame seeds, toasted
    • 200g fresh udon noodles

    Directions
    Preparation:20min  ›  Cook:3min  ›  Ready in:23min 

    1. In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid and shake vigorously to blend. Set aside to let the flavours blend.
    2. Bring a large pot of water to a boil. Add udon noodles and cook until tender, about 3 minutes. Drain and place in a serving bowl.
    3. In a microwave-safe bowl, combine the green, red and yellow capsicums with spring onion and peas. Heat in the microwave until warm but still crisp. Add to the noodles in the bowl and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

    tips:

    Toast sesame seeds in a dry frypan over medium heat. Shake pan, or stir occasionally until lightly browned, about 3 minutes.

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    Reviews and Ratings
    Global Ratings:
    (92)

    Reviews in English (91)

    by
    55

    Delicious! The dressing is very good. You can easily adjust the veggies to suit your tastes. I cut back on the snap peas and added some carrots that I cut into match sticks. Overall, very tasty - great side dish!  -  17 May 2011  (Review from Allrecipes USA and Canada)

    by
    42

    These were wonderful. I needed to find a recipe I could use Udon noodles with. After doing a search, this came up. I added red, green and yellow peppers and sesame seeds to garnish. My family (who is very picky) ate it all up!  -  30 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    36

    YUM! I used peapods instead of snap peas (bought the wrong ones) ,added about 1/3 of a large cucumber cut into thin matchstick pieces and some shredded carrot. Guess you could really use any vegetables that you would put into a stirfry. Next time I will add some leftover chicken or shrimp. Thanks for the recipe, Baja!  -  30 May 2004  (Review from Allrecipes USA and Canada)

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