Name: Udon noodle and greens salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 270g packet dried udon noodles; 1 bunch asparagus, trimmed, halved; 1 bunch broccolini, trimmed, halved lengthways; 125.00 ml frozen peas; 48.00 gm white miso paste; 20.00 gm caster sugar; 82.50 ml rice wine vinegar; 42.00 gm salt-reduced soy sauce; 20.00 ml sesame oil; 60g baby spinach; 40.00 ml roughly chopped fresh chives; 40.00 ml pickled ginger, torn

Udon noodle and greens salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Create a zesty Japanese-inspired asparagus and broccolini salad atop udon noodles.

Ingredients:

270g packet dried udon noodles
1 bunch asparagus, trimmed, halved
1 bunch broccolini, trimmed, halved lengthways
125.00 ml frozen peas
48.00 gm white miso paste
82.50 ml rice wine vinegar
42.00 gm salt-reduced soy sauce
60g baby spinach
40.00 ml roughly chopped fresh chives
40.00 ml pickled ginger, torn

Instructions:

- Follow packet instructions to cook noodles, adding asparagus, broccolini, and peas for the final 2 minutes. - Drain noodles and veggies. - Rinse with cold water, then transfer to a bowl.
Combine miso and sugar in a small bowl. Gradually whisk in vinegar until mixture is smooth. Mix in soy sauce and sesame oil until well blended.
Combine the dressing, baby spinach, chives, and pickled ginger with the noodle mixture. Toss well to mix everything together. Serve and enjoy.

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