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Fennel and udon noodle salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Pair with lamb cutlets or grilled blue-eye fish.
Ingredients:
  • 270g dried udon noodles
  • 1 medium fennel bulb, trimmed, fronds reserved
  • 100g snow peas, trimmed, thinly sliced diagonally
  • 1 medium yellow capsicum, thinly sliced
  • 200g grape tomatoes, halved
  • 1 small red onion, halved, thinly sliced
  • 62.50 ml red wine vinegar
  • 56.88 gm olive oil
  • 2 garlic cloves, crushed
Instructions:
  • Boil noodles in a large saucepan of salted water for 10 minutes until tender. Drain and rinse with cold water.
  • Slice the fennel bulb thinly, then combine it with snow peas, capsicum, tomato, onion, and noodles in a large bowl.
  • For a flavorful Red Wine Dressing, combine vinegar, oil, garlic, and 1 tablespoon finely chopped reserved fennel fronds in a sealed jar. Add salt and pepper, then shake vigorously. Pour over the fennel mixture, toss well, and enjoy!

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