Udon Noodle Salad with Miso and Ginger Chicken
Udon Noodle Salad with Miso and Ginger Chicken
Ingredients
- 4 packages (200 g each) fresh udon noodles
- 2 miso and ginger chicken breasts, cooked and cut into thin strips
- 3 Lebanese cucumbers, julienned
- 2 bell peppers, various colours, seeded and julienned
- 2 carrots, julienned
- 1 1/2 cups (130 g) red cabbage, thinly sliced on a mandoline
- 1/2 cup (125 ml) store-bought Asian-style dressing (see note)
- 1 green onion, thinly sliced
- 2 tbsp roasted black and white sesame seeds
Instructions
- In a pot of salted, boiling water, cook the noodles until tender, about 3 minutes. Drain and rinse quickly under cold running water. Oil lightly. Transfer to a large bowl.
- Add the chicken, vegetables and dressing to the bowl of noodles. Stir to coat the noodles in the dressing. Adjust the seasoning. Serve the salad in bowls. Sprinkle with green onions and sesame seeds.
Udon Noodle Salad with Miso and Ginger Chicken