Ingredients
280g udon noodles
40ml grapeseed oil
2 lebanese cucumbers medium sized
1 red capsicum large
1 red salad onion
3 spring onions
1 cup coriander leaves
1 cup mint leaves
to serve fresh lime wedges
280g udon noodles
40ml grapeseed oil
2 lebanese cucumbers medium sized
1 red capsicum large
1 red salad onion
3 spring onions
1 cup coriander leaves
1 cup mint leaves
to serve fresh lime wedges
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Methods
1
Place a large pot of salted water over a high heat and bring to the boil.
2
Add the udon noodles to the boiling water and cook for 8-10 minutes or until just cooked through. Remove from the heat and strain.
3
Toss the noodles through the grapeseed oil, then spread out onto a tray and set aside to cool.
4
Cut the cucumber in half lengthways, then slice on an angle into 5mm thick pieces and place into a large mixing bowl.
5
Remove the seeds from the capsicum, then slice into thin strips and add to the bowl with the cucumber.
6
Finely slice the red onion and spring onion and add to the bowl along with the coriander and mint leaves.
7
Pour half of the vinaigrette over the fresh ingredients and mix together well.
8
Evenly divide the noodles between 4 serving bowls, top with the fresh salad, then drizzle over the remaining amount of vinaigrette. Serve with a wedge of lime.
1
Place a large pot of salted water over a high heat and bring to the boil.
2
Add the udon noodles to the boiling water and cook for 8-10 minutes or until just cooked through. Remove from the heat and strain.
3
Toss the noodles through the grapeseed oil, then spread out onto a tray and set aside to cool.
4
Cut the cucumber in half lengthways, then slice on an angle into 5mm thick pieces and place into a large mixing bowl.
5
Remove the seeds from the capsicum, then slice into thin strips and add to the bowl with the cucumber.
6
Finely slice the red onion and spring onion and add to the bowl along with the coriander and mint leaves.
7
Pour half of the vinaigrette over the fresh ingredients and mix together well.
8
Evenly divide the noodles between 4 serving bowls, top with the fresh salad, then drizzle over the remaining amount of vinaigrette. Serve with a wedge of lime.
