Cold Udon Noodle Salad

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Cold Noodle Salad

From Canyon Ranch Nourish 2009

Look for udon noodles, sesame oil, and black sesame seeds in Asian specialty stores or in the Asian foods section of well-stocked supermarkets.  Whole grain udon noodles deliver more fiber and the dressing is terrific.

Makes 6 ½ cup servings

INGREDIENTS: 

 

½ cup julienned cucumber

½ cup chopped scallions

½ cup julienned red bell peppers

½ cup julienned carrots

¾ cup sliced shiitake mushrooms (about 6 medium caps, stems removed)

2 Tbsp black sesame seeds

¼ cup water

For the dressing:

2 Tbsp fresh lemon juice

1 Tbsp fresh ginger juice

1 Tbsp sesame oil

¼ tsp crushed red pepper flakes (optional)

1 Tbsp evaporated cane juice

1 tsp sea salt

Pinch freshly ground black pepper

And, of course, the noodles:

2 cups cooked udon noodles (about 6 ounces dry noodles)
1-2 handfuls of herbs of your choice - cilantro worked very well with this.

1)    Combine the cucumber, scallions, and bell peppers in a medium bowl and refrigerate while cooking the other ingredients.

2)    Preheat the wok or sauté pan on high heat and lightly spray with canola oil spray

3)    Saute or stir-fry the carrots, mushrooms, and sesame seeds in a medium sauté pan.  Add the water a Tbsp at a time, continuing to cook until the carrots and mushrooms are just tender.  Cool.

4)    Add the carrot mixture to the cucumber mixture and refrigerate

5)    Combine the lemon juice, ginger juice, sesame oil, red pepper flakes, if using, cane juice, salt, and pepper in a small bowl and mix well.

6)    When ready to serve, toss the dressing and noodles with the vegetable mixture.  Add herbs to taste.

NOTE: To make fresh ginger juice, grate fresh ginger using a cheese grater, collect the grated ginger in the palm of your hand and squeeze out the juice.