Ingredients
Scale
- 8 ounces udon noodles
- 1 cup grated carrots
- 1 cup diced cucumbers
- 1/2 cup sliced scallions
- 1/4 cup fresh shiso leaves, finely chopped (or use basil as an alternative)
- 1/4 cup toasted sesame seeds
- 1/4 cup tamari or soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave syrup or honey
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
Instructions
- Begin by boiling the udon noodles according to the package directions. Once cooked, drain them and rinse under cold water to stop the cooking process and cool them down.
- In a large mixing bowl, add the cooled udon noodles along with the grated carrots, diced cucumbers, sliced scallions, and chopped shiso leaves.
- In a separate bowl, mix together the tamari or soy sauce, rice wine vinegar, toasted sesame oil, agave syrup (or honey), grated ginger, and minced garlic until everything is well blended.
- Drizzle the dressing over the noodle and vegetable mixture, then gently toss everything together until evenly coated.
- Top the salad with the toasted sesame seeds and give it another light toss to distribute.
- For the best flavor, let the salad chill in the refrigerator for a minimum of 30 minutes before serving, allowing the ingredients to meld beautifully.
Notes
- For added protein, consider mixing in grilled chicken, shrimp, or cubed tofu.
- If you enjoy heat, incorporate sliced chili peppers or a splash of sriracha into the dressing for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg