Japanese Noodle Salad
This Japanese noodle salad is a great make-ahead lunch. Take it to school or work in a thermos, hot or cold.
200-g pkg fresh
, or 1 2/3 cups cooked whole wheat pasta
, sliced thinly
, cut into matchsticks
, trimmed and strings removed, sliced thinly
, or soy sauce, or to taste
, or canola oil
- 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