Udon Salad Recipes

Steps:

• Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
• Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
• Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.

Steps:

• Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
• Rinse under cold water, drain.
• Toss noodles with sprouts, chives, onions, avocados, tomatoes and combined remaining ingredients.

Steps:

• Dip the udon noodles in boiling water for 20 to 30 seconds.
• Drain and cool in cold water.
• Mix the noodles, green onion, celery, carrot, and coriander in a large bowl.
• Heat oil in a pan to medium-high.
• Add ginger and garlic and sauté for a couple minutes.
• Be careful not to burn.
• Remove from the heat, and add in the soy sauce, vinegar, sesame oil, and sugar.
• Mix well, and pour over the noodles.
• This is best served cold.

Steps:

• Combine all dressing ingredients with 1/4 cup water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and scallions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cutting board, cut into 1/2-inch cubes and place in a bowl with scallions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.