Japanese Noodle Salad

8

Makes

3 servings

Japanese Noodle Salad

Photo: Flickr

This Japanese noodle salad is a great make-ahead lunch. Take it to school or work in a thermos, hot or cold.

Ingredients

  • 1 200-g pkg fresh udon noodles , or 1 2/3 cups cooked whole wheat pasta
  • 1/2 red sweet pepper , sliced thinly
  • 1 carrot , cut into matchsticks
  • 10 snow peas , trimmed and strings removed, sliced thinly
  • 1 tbsp tamari , or soy sauce, or to taste
  • 1/2 tsp sesame oil , or canola oil
  • 2 tsp seasoned rice vinegar
  • sprinkle sesame seeds , (optional)

Instructions

  • Soak udon noodles, if using, in boiling water for just 30 seconds to loosen. Drain water completely.
  • While noodles are still hot, add remaining ingredients and toss to combine. Taste and add more tamari or soy sauce if desired.
  • Makes 21⁄2 cups (625 mL).
  • In a serving (3⁄4 cup/175 mL): 174 calories, 5.3 g protein, 4.8 g fat, 28.4 g carbohydrates, 2.0 g dietary fibre
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