This is a Pan-Asian inspired cold udon noodle dish with savory lime soy sauce. It has a spicy kick from ginger and cayenne pepper, and topped with lots of fresh raw veggies It's a perfect dish for summer!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese Inspired, Vegan, Southeast Asian Inspired
Servings: 2people
Author: Plant-Based Matters
Ingredients
Sauce
1/2cupsoy sauce
1/4cuplime juice
1/3-1/2cupcold water
1 1/2tbspgrated ginger
1/2tspgrated garlic
1/2tspcayenne pepper powder
1tspsugar
The Rest
1cupshredded cabbage
1/2cupbean spouts
1scallionthinly sliced
2blocks (8.8 oz each)thick udon noodle(we use frozen one)
1/2cupthinly sliced red onion
4cherry tomatoeshalved
1/2cupchopped cilantro
1Hass avocadohalved then sliced/diced
Instructions
In a large pot, start boiling water for cooking udon.
In the meantime, make the sauce. In a medium bowl, combine soy sauce, lime juice, water, grated ginger, grated garlic, cayenne pepper powder, and sugar. Mix well and set aside.
In another bowl, combine cabbage, bean sprouts, and scallions and marinate with 3 tbsp-1/4 cup of the sauce. Let marinate for 2-3 minutes.
Start cooking udon in the boiling water according to the direction on a package. Transfer to a big bowl of ice bath then use a colander to drain. Rinse under running water. Shake off the excess water.
Assemble. Place udon in a bowl. Pour the sauce over then top with the cabbage/bean sprouts/scallion mixture, red onion, cherry tomatoes, cilantro, and avocado.
Notes
Adjust the saltiness of the sauce by controlling/adjusting the amount of water.
Using frozen udon is a great time saver. It takes only 60-90 seconds in boiling water to be cooked.