Sesame Udon Noodles with Crunchy Veg in a Chilli Dressing
Serves: 4
 
INGREDIENTS
For the sesame udon:
  • 10 oz. dried udon noodles
  • 2 tablespoons tahini
  • Juice of ½ lime
  • A large handful of chopped coriander
  • Salt, to taste
For the dressing:
  • 1 red chilli, seeds removed and finely chopped
  • 1 2” piece of ginger, peeled and grated
  • 2 cloves garlic, finely minced
  • 3 tablespoons soy sauce (or tamari if gluten free)
  • 1 tablespoon agave or ½ tsp sugar
  • Juice of 1 lime
For the salad:
  • 2 cucumbers, sliced half lengthwise, then sliced on a diagonal
  • 8-10 radish bulbs, quartered
  • 2 stalks green onions, chopped
  • ½ cup coriander leaves
  • 2 tablespoons toasted sesame seeds
INSTRUCTIONS
  1. Cook the udon noodles in a pot of boiling water as per package directions. Once cooked, drain and rinse under cold water to prevent the noodles from clumping together.
  2. In a mixing bowl, add the tahini. Add salt and lime juice to taste, whisking to thin it out slightly. Transfer the cooked udon noodles to the bowl and toss lightly until well coated. Add the chopped coriander and mix.
  3. To make the dressing, mix in all the ingredients for the sauce in a medium sized mixing bowl. Taste and adjust flavours. Add the chopped cucumber, radish, and green onions to the dressing and keep aside for 10 minutes so that the flavours meld together.
  4. To assemble, transfer the sesame udon noodles to a serving bowl. Top with crunchy veg in the chile dressing; garnish with coriander leaves and toasted sesame seeds before serving.
Recipe by Sprig & Vine at http://sprigandvine.in/sesame-udon-noodles-crunchy-veg/