Udon Noodle Salad with Cucumbers and Homemade Ponzu
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 338.9
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,797.2 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 14.7 g
- Protein: 10.1 g
View full nutritional breakdown of Udon Noodle Salad with Cucumbers and Homemade Ponzu calories by ingredient
Introduction
Vegan noodle dish that can be eaten warm or cold. If you want to add protein, it tastes great with some shredded chicken or stir-fried tofu. Heavy on Vegetables, light on noodles, but there's plenty of sauce if you can spare the calories and want to use up the whole pouch in your bowl! Vegan noodle dish that can be eaten warm or cold. If you want to add protein, it tastes great with some shredded chicken or stir-fried tofu. Heavy on Vegetables, light on noodles, but there's plenty of sauce if you can spare the calories and want to use up the whole pouch in your bowl!Number of Servings: 1
Ingredients
-
1/2 pouch Pre-cooked Kame Udon Stir-Fry Noodle 3.5 oz pkg -
1/2 medium Grapefruit, Florida Red
Juice from 1/2 Lemon
1/4 fresh red hot chili, finely julienned
1 tsp fresh Ginger Root, minced
1.5 tbsp Nakano Seasoned Rice Vinegar
1.5 tbsp Soy Sauce
2 clove Garlic, minced
1 1tsp Coconut Oil
1/2 tsp Sesame Oil
1 cup fresh Cherry Tomatoes, (about 10)
1/4 cup sliced Onions, raw
1/2 cup Cucumber (with peel) (about 1/2 cucumber)
1/3 cup fresh Cilantro, chopped
2 Green Onions, sliced diagonally
Directions
1. MAKE PONZUSAUCE: Finely mince the ginger and place in a small bowl.
Finely slice the hot pepper and add it. Section grapefruit into the bowl, squeezing out all of the juice. Add the lemon juice, , rice vinegar and soy sauce. Set aside.
2. Mince garlic and set aside. Rinse cherry tomatoes, and slice 1/4 onion into thin strips. In a skillet or wok over high heat, add the coconut and sesame oils. When oils are shimmering, add the tomatoes, onions and garlic. Stir fry for about 5 minutes, until garlic has browned and tomatoes have burst. Cut package of pre-cooked noodles in half, saving the other half for another use. Add the half- package of noodles to the tomatoes, and stir well. Place into a large salad bowl and cover with the ponzu sauce. If you are not eating this immediately, allow noodles to cool down before topping with the chopped cilantro, sliced cucumber and green onions. Add more salt or soy sauce if needed, and enjoy!
Serving Size: 1 large bowl
Number of Servings: 1
Recipe submitted by SparkPeople user NIGHTOWL16144.
Finely slice the hot pepper and add it. Section grapefruit into the bowl, squeezing out all of the juice. Add the lemon juice, , rice vinegar and soy sauce. Set aside.
2. Mince garlic and set aside. Rinse cherry tomatoes, and slice 1/4 onion into thin strips. In a skillet or wok over high heat, add the coconut and sesame oils. When oils are shimmering, add the tomatoes, onions and garlic. Stir fry for about 5 minutes, until garlic has browned and tomatoes have burst. Cut package of pre-cooked noodles in half, saving the other half for another use. Add the half- package of noodles to the tomatoes, and stir well. Place into a large salad bowl and cover with the ponzu sauce. If you are not eating this immediately, allow noodles to cool down before topping with the chopped cilantro, sliced cucumber and green onions. Add more salt or soy sauce if needed, and enjoy!
Serving Size: 1 large bowl
Number of Servings: 1
Recipe submitted by SparkPeople user NIGHTOWL16144.
