Sunday, August 5, 2012

Japanese Noodle Salad with Ginger-Soy Vinaigrette

This is a light and refreshing salad with beautiful colour. Be warned that the recipe below makes a huge amount of salad. For the amount of bok choy, I also thought it could use one more red bell pepper. The original recipe also calls for one stalk of celery thinly sliced. I omitted this and didn't miss anything, so I'm omitting it below as well.

One year ago: Blueberry Rhubarb Deep Dish Pie
Two years ago: Penang-Style Stir-Fried Kuey Teow Noodles

Japanese Noodle Salad with Ginger-Soy Vinaigrette (from Raising the Salad Bar)

225g dried udon noodles
1 tbsp toasted sesame oil
4 stalks bok choy (with green tops), cut in half lengthwise and thinly sliced
1 carrot, cut into matchsticks
1 red bell pepper, cored and julienned
4 scallion greens, thinly sliced
2 tbsp toasted sesame seeds
Ginger-soy vinaigrette
2 tbsp soy sauce
1 tbsp lemon juice
2 tsp grated fresh ginger
2 tbsp canola or peanut oil
1 tbsp toasted sesame oil

1. Bring a large pot of salted water to a boil. Break udon noodles in half and cook according to package directions. Drain and toss with sesame oil.
2. Once cool, toss noodles in large bowl with vegetables.
3. To make dressing, whisk together ingredients.
4. Toss salad with dressing and garnish with sesame seeds.

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