Udon Noodle and Fresh Herb Salad

INGREDIENTS

  • 280g Udon noodles
  • 2 tbspn Grapeseed oil
  • 2 Lebanese cucumbers
  • 1 Red capsicum
  • 1 Red salad onion
  • 3 Spring Onion
  • 1 cup Coriander leaves
  • 1/2 cup Mint leaves
  • to serve Fresh lime wedges
Print Recipe

Place a large pot of salted water over a high heat and bring to the boil.

Add the udon noodles to the boiling water and cook for 8-10 minutes or until just cooked through. Remove from the heat and strain.

Toss the noodles through the grapeseed oil, then spread out onto a tray and set aside to cool.

Cut the cucumber in half lengthways, then slice on an angle into 5mm thick pieces and place into a large mixing bowl.

Remove the seeds from the capsicum, then slice into thin strips and add to the bowl with the cucumber.

Finely slice the red onion and spring onion and add to the bowl along with the coriander and mint leaves.

Pour half of the vinaigrette over the fresh ingredients and mix together well.

Evenly divide the noodles between 4 serving bowls, top with the fresh salad, then drizzle over the remaining amount of vinaigrette. Serve with a wedge of lime.