Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, salad udon. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. 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.

Salad Udon is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Salad Udon is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have salad udon using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Salad Udon:

1. Prepare 1 serving Cooked Udon Noodles *Frozen Udon recommended
2. Get Vegetables *e.g. Lettuce, Cucumber, Tomato, Sprouts, Edamame Beans, Sweet Corn, etc
3. Prepare Protein *Cooked Chicken, Ham, Boiled Egg, Cooked Prawns, Canned Tuna, etc
4. Take 1/4 cup Mentsuyu *See Method 2 (see recipe)
5. Take Japanese Mayonnaise

Top with alternating piles of haricots verts, bell pepper, cucumber, carrot, and egg ribbons, with pickled ginger in center. Today, I will share a delightful one dish meal using udon noodles and vegetables. It is full of color, nutrition, and flavors in one dish. Try this quick and delicious dish for your busy daily life.

Instructions to make Salad Udon:

1. For this dish, you need chilled ‘Mentsuyu’ (Noodle Dipping Sauce). - (see recipe)
2. If you want to make the sauce just for this dish, combine 1/4 cup Water, 1/8 teaspoon Dashi Powder, 1 & 1/2 tablespoons Soy Sauce and 1 tablespoon Mirin in a small saucepan, bring to the boil, and simmer for a minute. Then allow to cool. When it is cool enough, chill in the fridge.
3. Prepare Udon Noodles. Cook Udon according to the instruction. Frozen Udon can be just warmed. Rinse under cold water, then drain well.
4. Place drained cold Udon Noodles in a deep plate, cover with the toppings of your choice. *Note: Today I added Lettuce, Cucumber, Tomato, Sweet Corn and leftover Roasted Chicken.
5. Pour the chilled ‘Mentsuyu’ over, drizzle with some Japanese Mayonnaise, and enjoy.

It is full of color, nutrition, and flavors in one dish. Try this quick and delicious dish for your busy daily life. This salad udon noodle is my staple lunch dish in summer. I like the chewy udon noodle with many crunchy vegetables pouring the chilled dashi base soup. Any vegetables for salad can be topped on the udon noodle, so you can use your favorite summer vegetables!

So that is going to wrap it up with this exceptional food salad udon recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!