I love udon but am usually left craving veggies afterward. No need anymore. It’s getting warmer so it’s time to up the raw veggie count. I eat versions of this regularly. You can mix it up with the veggies and noodles. I like soba noodles too.
one serving of udon noodles, cooked and chilled
2 lettuce leaves, torn
1/2 carrot, sliced
1/2 cucumber, sliced
1 salad kabu (turnip), sliced
1 small tomato, sliced
10cm celery, sliced
Dressing (three servings)
1 tablespoon ground black sesame seeds
1 tablespoon mirin
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon vinegar (I used malt)
1 tablespoon salad oil (put a splash of sesame oil in the spoon first and fill up with oil)
While the noodles are cooking cut the vegetables and mix the dressing. I put the dressing ingredients in a jar and just gave it a shake.
Put the lettuce in/on your serving dish (I used a ramen bowl) first, then the noodles and top with veggies. Pour about a third of the dressing on top. Serve.