Spicy Udon Noodles Vegetable Salad

This recipe for Spicy Udon Noodles Vegetable Salad is a hearty meal that's easy to put together and simply enjoyable. Udon noodles are white-colored and thick. They can be purchased in packs at Asian markets or large, major supermarkets. The fresh noodles in the package I purchased where already pre-boiled so I blanched them for a few minutes. Toss in the vegetables; mix in the dressing just before serving. This recipe was adapted from "Eat Right for Your Sight" Cookbook by award-winning ophthalmologist Johanna M. Seddon, MD, ScM and Jennifer Trainer Thompson, cookbook author. Serves 2.

Course: Dinner, Lunch, Salad

Cuisine: American, Asian

Keyword: Spicy Udon Noodles

Servings: people

Calories: 195kcal

Author: Asian in America

Ingredients

1/2 cup fresh orange juice
2 Tablespoons hoisin sauce
1 Tablespoon Tamari sauce, or low sodium soy sauce
1 Tablespoon Asian chili sauce (bottled)
1 1/2 Tablespoons granulated white sugar
1 1/2 Tablespoons rice wine vinegar
2 teaspoons sesame oil
1 Tablespoon vegetable oil
2 cloves garlic minced fine
1 teaspoon minced fresh ginger
2 whole large tomatoes quartered
1 cup green beans edges trimmed, cut in 2- inch pieces
1 cup frozen green peas
2 cups fresh spinach edges trimmed
1 whole medium-sized onion sliced thinly
1 whole red bell pepper seeded, white membrane removed, sliced in strips
1 cup sliced carrots
12 ounces fresh udon noodles pre-boiled, 2 cups (from Asian markets)
3 stalks scallions chopped for garnish
2 Tablespoons unsalted dry roasted peanuts
1 whole large roasted Asian eggplant sliced in rounds (from Asian markets or use aubergines, about 1 cup sliced)

Instructions

To make the salad dressing : Mix the orange zest and juice, hoisin sauce, tamari sauce (or use soy sauce), chili paste, sugar and vinegar. Cover and set aside in the refrigerator.
To prepare the udon noodles: Add water to fill a medium stock pot. Cover and boil the water over high heat. Add the fresh udon noodles and blanch for 1 minute (not longer or noodles will clump together). With a cooking spoon, separate the noodles from each other. Remove from stock pot and drain excess liquid. Set noodles aside.
To cook the vegetables: Separately mix the sesame oil and canola oil in another small bowl.
Over high heat, in a medium-sized skillet, add the combined oil mixture.
To the skillet, add the garlic and ginger. Stir fry for about two minutes.
Add all the vegetables. Stir fry for two to four minutes or till all are cooked.
Lastly, add the pre-boiled udon noodles. Mix well.
Pour the sauce previously mixed. Cook for a minute more. Toss all the ingredients together.
Garnish with chopped scallions and peanuts. Season with salt and black pepper. Serve hot or cold.
Cook's comments: Tamari sauce is a low sodium, gluten-free (no wheat) soy sauce. I use this in most dishes for cooking. If preferred, use regular soy sauce.
About the cookbook: Recipes from Eat Right For Your Sight: Simple Tasty Recipes That Help Reduce the Risk of Vision Loss from Macular Degeneration, copyright © American Macular Degeneration Foundation, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. www.theexperimentpublishing.com
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Disclosure: I was not paid for this cookbook review but I will be glad to recommend it for good healthy recipe options in relation to vision loss.
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Nutrition