cold noodle salad

Name: Cold Noodle Salad
Prep time: 20 min
Cook time: 10 min
Yield: 6
Cuisine: Japanese
Ingredients: 1/2 cup(s) julienned cucumber; 1/2 cup(s) chopped fresh scallions; 1/2 cup(s) julienned red bell pepper; 1/2 cup(s) julienned carrots; 3/4 cup(s) sliced shiitake mushrooms (about 6 medium caps); 2 tablespoon(s) black sesame seeds; 1/4 cup(s) water; 2 cup(s) cooked udon noodles; ## DRESSING:; 2 tablespoon(s) lemon juice; 1 tablespoon(s) fresh ginger juice; 1 tablespoon(s) sesame oil; 1/4 teaspoon(s) red chile flakes; 1 tablespoon(s) sugar; 1 teaspoon(s) salt; 1 pinch(es) freshly ground black pepper

5 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on May 29, 2016

Courtesy of Canyon Ranch.

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prep time 20 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

1/2 cup julienned cucumber
1/2 cup chopped fresh scallions
1/2 cup julienned red bell pepper
1/2 cup julienned carrots
3/4 cup sliced shiitake mushrooms (about 6 medium caps)
2 tablespoons black sesame seeds
1/4 cup water
2 cups cooked udon noodles
DRESSING:
2 tablespoons lemon juice
1 tablespoon fresh ginger juice
1 tablespoon sesame oil
1/4 teaspoon red chile flakes
1 tablespoon sugar
1 teaspoon salt
1 pinch freshly ground black pepper

How To Make cold noodle salad

Step 1

Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.

Step 2

In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
Step 3

Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.
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