Description
A refreshing dish featuring cold udon noodles tossed in a zesty yuzu kosho dressing, perfect for warm weather.
Ingredients
Scale
- 200g udon noodles
- 2 tablespoons yuzu kosho
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 cucumber, julienned
- 1 carrot, julienned
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Cook the udon noodles according to package instructions, then drain and rinse under cold water.
- In a bowl, mix yuzu kosho, soy sauce, sesame oil, and rice vinegar to create the dressing.
- Toss the cooled udon noodles with the dressing until well coated.
- Add the julienned cucumber, carrot, and sliced green onions to the noodles and mix gently.
- Serve chilled, garnished with sesame seeds.
Notes
- Adjust the amount of yuzu kosho based on your spice preference.
- This dish can be served as a light meal or a side dish.
- For added protein, consider adding tofu or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cold
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Cold Udon Noodles, Yuzu Kosho, Japanese Cuisine, Vegan Recipe