Chilled udon noodles are tossed with sesame garlic dressing and served with summery vegetables and herbs.
Course
lunch, main, Main Course, Side Dish
Cuisine
Asian, Vegan
Keyword
noodles, summer, vegan
Prep Time20minutes
Cook Time5minutes
Total Time25minutes
Servings4
Calories700kcal
Ingredients
2pouches Annie Chun Udon Noodles
1clovegarlicminced
1teaspoongingergrated
1teaspooncoconut sugar or brown sugar
1/4teaspooncrushed red pepper flakes
Zest and juice of 1 lime
1tablespoonrice vinegar
1tablespoonsesame oil
1cupthinly sliced cucumber
1cupthinly sliced radish
1cupcorn kernels
1cupthinly sliced radish
Salt & freshly ground pepper
2scallionschopped
1/4cupcilantro leaves
1teaspoonblack sesame seeds
Instructions
Boil udon noodles according to package directions. Drain and rinse with cold water and set aside.
Whisk together garlic, ginger, sugar, red pepper flakes, lime zest, lime juice, rice vinegar and sesame oil in a small bowl.
Add noodles, dressing, cucumber, radish, corn, scallions and cilantro to a large mixing bowl and toss to combine. Season to taste with salt and pepper and toss again. Transfer to bowls and top with sesame seeds. Chill for at least 1 hour before serving.