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Kid Friendly Japanese Udon Noodle Salad

  • serves 4
  • Easy

A super-healthy and fragrant dish your child will adore - and perfect for packed lunches too

Kid Friendly Japanese Udon Noodle Salad

Hailing from Japan, not only are the ingredients super healthy, but the dish also packs an incredible punch of flavour. Most people recommend eating Udon Noodle Salad cold, but I prefer it warm, as the aromas really come out while you’re eating it. You can also add some shredded chicken or thinly sliced lamb if you want to make it a more substantial dish. The fried shallots are available from the Asian section of most supermarkets.

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Ingredients

For the salad

  • dried udon noodles 400g, broken in half
  • sugar snap peas 80g
  • spring onions 4, thinly sliced
  • fresh mint 1 small bunch, chopped
  • sesame seeds 1 tbsp
  • fried shallots 4 tbsp

For the dressing

  • sesame oil 2 tbsp
  • garlic cloves 2, crushed
  • soy sauce 2 tbsp
  • rice wine vinegar 1 tbsp
  • mirin (sweetened rice wine) 1 tbsp
  • finely grated ginger 1 tbsp
  • lime juice 1½ tsp
  • Brown sugar 40g

Method

  • Step 1

    Place the noodles in a medium saucepan and cover with boiling water. Cook over a medium heat for about 6 minutes or until they are just tender. Place a colander in the sink, then drain the noodles.

  • Step 2

    Slice the sugar snaps lengthways into thin strips, then put in a large bowl along with the spring onion and mint. Put the cooked noodles on top, but don’t mix (the heat from the noodles will partially cook the vegetables).

  • Step 3

    To make the dressing, warm the sesame oil in a frying pan over a medium heat. Add the garlic and fry, stirring well for 2 minutes, or until just golden. Remove from the heat. Add the soy sauce, vinegar, mirin, ginger, lime juice and sugar. Stir until the sugar has dissolved, then pour the dressing over the noodles.

  • Step 4

    Toss well with tongs to combine. Divide the noodles into four bowls. Sprinkle 1 teaspoon of the sesame seeds and 1 tablespoon of the fried shallots over each bowl and serve.

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