UDON NOODLE SALAD
Udon Noodle Salad, especially cold is my favourite summer time light meal. With the right amount of carbs, loaded with protein and colourful veggies, it has the right balance of flavours too. Marinated tofu, the peanut sauce or dressing, crunchiness from the veggies and come together beautifully to create an awesomely delicious light meal.
Ingredients
FOR THE TOFU MARINATION
- 1 tbsp oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp red chilli sauce
- 1 tsp fresh ginger minced
- 1 tsp garlic minced
- 200 g tofu medium firm
FOR THE PEANUT DRESSING | SAUCE
- ¼ cup peanut butter smooth or crunchy
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds toasted
- 1 tbsp sesame oil
- 1 tsp ginger minced or grated
- ½ tsp garlic minced
- ¼-½ tsp red chilli flakes
- 1 tbsp maple syrup or honey
FOR THE SALAD
- 200 g udon noodles
- 1 litre water
- 1 small cucumber approx.75g
- ¼ bell pepper approx. 45g
- 1 medium carrot approx.45g
- 1 cup red cabbage, shredded approx. 100g
- ¼ cup spring onion finely chopped
- 1 tbsp sesame seeds toasted
- ¼-½ tsp salt
Instructions
PREPARE THE MARINADE
- Mix all the ingredients in a mixing bowl for the marination except for the tofu.
- Pat dry the tofu to remove excess water. You can leave it wrapped up in a kitchen towel for 5-10 minutes.
- Cu the tofu into bite size cubes.
- Add to the marinade and mix gently.
- Cover the bowl and allow the tofu to marinate for 30 minutes. Or you can leave it in the fridge overnight.
COOK THE TOFU
- Heat a wide pan over medium heat.
- Add the marinated tofu along with the marinade.
- Allow the tofu to cook for 4-5 minutes. Then turn the tofu over to brown the other side. Don't over cook the tofu as it may become chewy.
- Keep the cooked tofu on the side to cool down.
BOIL THE UDON NOODLES
- Boil about 1 litre of water in a deep saucepan.
- Add the udon noodles. Boil till al dente or according to the instructions on the package.
- I boiled them for 3 minutes.
- Drain out the cooked noodles in a colander and run cold water over it so it stops cooking.
- Add it to the pan in which the cooked tofu is. Mix well.
PREPARE THE PEANUT DRESSING OR SAUCE
- Mix all the ingredients for the peanut dressing or sauce in a small mixing bowl.
PREPARATION OF UDON NOODLE SALAD
- Cut the cucumber and bell into thin strips or julienne.
- Peel and cut the carrot into thin strips or julienne.
- Finely chop the green and white part of the spring onion.
- Shred the red cabbage using a mandoline.
- Add all the above to the tofu and udon noodle mixture.
- Add salt if required and toss the salad well.
- Divide the salad between two serving plates.
- Sprinkle the sesame seeds over the salad.
- Add the peanut dressing or sauce. Or serve it on the side.
Notes
- Add vegetables and protein of your choice.
- Don't over cook the udon noodles and the tofu.
- Use form or medium firm tofu.
- Use any other dressing of your choice.
- For a warm salad, use stir fried vegetables.