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A refreshing and zesty udon salad with a spicy kick.
Spicy and quick cold noodle salad. No need for a trip to an Asian grocer. Great as a side salad or vegan meal and it's easy to adjust spiciness to taste.

Ingredients

  • 1 (7 ounce) package fresh udon noodles (such as Ka-Me®)
  • ½ (14.5 ounce) can bean sprouts, drained
  • ½ onion, thinly sliced
  • 1 carrot, grated
  • ½ (4.5 ounce) can mushroom pieces, drained
  • 1 bunch fresh cilantro, chopped, or to taste
  • 2 teaspoons sesame seeds
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon white sugar, or to taste
  • 1 tablespoon diced ginger
  • 1 teaspoon minced garlic
  • 1 splash lime juice
  • 1 splash white wine
  • 1 dash sriracha sauce
  • 1 pinch red pepper flakes, or to taste

Directions

  • Step 1:
    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.
  • Step 2:
    Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
  • Step 3:
    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.

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