Udon noodle salad with vegetables

  • Preparation 25 min
  • Cooking 5 min
  • Servings 4
  • Freezing I do not suggest

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Salad

  • 3 packages of 200 g (7 oz) each udon noodles
  • 1 cup (250 ml) curly green kale, finely sliced, well packed
  • ½ orange bell pepper, cut in julienne
  • 2 Nantes carrots, cut in julienne
  • 2 Lebanese cucumbers, cut in julienne
  • 1 bunch fresh cilantro, roughly chopped + a little for serving
  • ¼ cup (60 ml) cashews, roughly chopped + a little for serving
  • Sesame seeds (for serving)
  • A few lime wedges (for serving)

Dressing

  • ¼ cup (60 ml) olive oil
  • 3 tbsp (45 ml) rice vinegar
  • 2 tbsp (30 ml) toasted sesame oil
  • 1 tbsp (15 ml) sesame seeds
  • 1 tbsp (15 ml) soy sauce
  • 2 tsp (10 ml) honey
  • 1 tsp (5 ml) fresh ginger, grated
  • Juice of ½ lime
  • Salt and freshly ground pepper

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Preparation

  • In a pot filled with boiling water, cook the noodles following the instructions on the package. Drain, rinse thoroughly under cold water and drain well again.
  • Give a few snips with scissors to cut the noodles and transfer them to a large salad bowl. Add the rest of the ingredients and mix.
  • In a bowl, put all the dressing ingredients. Salt and pepper generously and whisk to emulsify. Pour over the salad and mix well.
  • Divide the salad into bowls, garnish with fresh cilantro, cashews and sesame seeds. Serve with a lime wedge.