udon noodle salad with ponzu dressing
Great summer salad full of fresh veggies and amazing flavor
prep time
2 Hr
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- FOR THE DRESSING
- 1/2 cup soy sauce
- 1/4 cup bonito flakes
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 2 tablespoons rice vinegar
- 1/3 cup mirin
- 4 - inch piece of dried kombu
- FOR THE SALAD
- 8 ounces udon noodles
- 1 teaspoon toasted sesame oil
- 2 - ears of corn cooked kernels removed
- 1 cup cooked edamame
- 1 cup shiitake mushrooms sliced
- 1 cup red cabbage shredded
- 1 large cucumber diced
- 3 - scallions diced
- 1/2 dash cilantro for garnish
- - lime wedges
How To Make udon noodle salad with ponzu dressing
-
Step 1For the Dressing Combine all the ingredients in a 2 quart saucepan. Bring to a boil then remove from heat and let sit for 30 minutes. Strain the dressing and discard the solids. Let it cool completely and refrigerate until ready to use.
-
Step 2For the salad Cook the udon according to package directions drain and rinse under cold water then toss them in the toasted sesame oil.. Let cool.
-
Step 3Cook the corn and cut the kernels off the ears toss with 1 tbsp ponzu dressing. Let cool. Mix the udon, corn and all the veggies together. Pour in the ponzu dressing and mix all together serve with cilantro for garnish and lime wedges.
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