Udon Noodles ginger-sesame vinaigrette


We made Udon Noodles ginger-sesame vinaigrette because Hari was not home! He is allergic to anything sesame so I don't use it at all. Today, however, Rishi was excited about helping me make this and it was indeed delicious! If you like Asian flavours you will certainly love it. It fast and easy to make. Try it and let me know how you like it.


8 ounces dried udon noodles or whole wheat linguine
1 -8 ounce package plain firm tofu (fresh bean curd), cut into 1/2-inch pieces and sautéed in a tablespoon of peanut oil if desired.
1 1/2 cups chopped cucumber
1 large carrot, shredded
½ cup seeded and diced red bell pepper
1/2 cup sliced green onions
 
1 recipe Ginger-Soy Vinaigrette (see recipe)
Cook pasta according to package directions; drain. Cool pasta slightly.
Meanwhile, in a large bowl, combine tofu, cucumber, carrot, red bell pepper and green onion. Add drained pasta; toss gently to mix.
Drizzle Ginger-Soy Vinaigrette onto cooked pasta mixture. Toss salad gently to coat.
Makes 6 (about 1-1/4-cup) servings.
Make Ahead Tip
Prepare as directed. Cover and chill for up to 6 hours.
Ginger-Soy Vinaigrette

YIELD: 1/4 cup
2 tablespoons rice vinegar or cider vinegar
1 tablespoon toasted sesame oil
2 teaspoons reduced-sodium soy sauce
4 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper
 
In a small bowl, whisk together rice vinegar or cider vinegar, toasted sesame oil, soy sauce, garlic, ginger, and crushed red pepper.
 

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