Most evenings when I come home from work I want something light to eat with lots of nutrients. Most importantly, I want something that’s quick and easy so I can make the most of my evening. I have always been a fan of noodle-based food like soba, rice, and udon, and believe they are a great and easy way to make a filling but healthy meal with a lot of vegetables. This recipe uses raw vegetables and a dressing that gives it that finished taste. It leaves you feeling comfortably full and satisfied.
Here’s how to make udon noodle and raw vegetables.
What you need:
8 ounces udon noodles
½ cup reduced sodium soy sauce
1 teaspoon sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 ½ teaspoon red pepper flakes
1 bunch of green onions, chopped
1 red pepper, thinly sliced
¼ head of red cabbage, thinly sliced
2 whole carrots, shredded
2 cups shelled edamame, steamed
½ cup of toasted sesame seeds
Cook udon noodles according to directions on the back of the package and rinse in a colander.
Chop up all your vegetables (as shown above) and toss into a bowl with the udon noodles
In a small bowl, whisk together the Soy source, sesame oil, canola oil, rice wine vinegar and red pepper flakes
Pour the dressing onto the noodles and the veggies and toss well. There you have it, a tasty and healthy meal!