Photo: Mr Michael Phams/Flickr
This Japanese noodle salad is a great make-ahead lunch. Take it to school or work in a thermos, hot or cold.
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)
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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