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Image / Editorial

What to Make: Udon Noodle Salad


by Meg Walker
14th Aug 2017
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Udon Noodle Salad

This Japanese-inspired salad is a perfect lunch-box meal.

Serves 2

Ingredients
100g udon noodles, cooked according to the packet instructions
1 – 3-egg omelette (see recipe below), rolled up and thinly sliced
100g ham, shredded
60g radishes, chopped
60g green beans, blanched
2 handfuls of baby spinach
10g hijiki sea vegetables, rehydrated
2 spring onions, sliced
pinch of furikake (Japanese seasoning)

For the omelette
1-2 tbsp unsalted butter
3 medium eggs, beaten
fillings of choice

For the miso wasabi dressing
1 tbsp white miso
1 tsp wasabi
1 tbsp rice vinegar
juice of – lime
1-2 tbsp warm water, to taste

Method
To make the omelette, gently heat the butter in a small frying pan. Add the egg mixture and tilt the pan so the mixture covers the base. As the omelette sets, use a heatproof plastic spatula or flat-edged wooden spoon to gently lift and stir, tilting the pan so the uncooked egg runs underneath. Cook for 1-2 minutes or until golden and just set underneath. The top should still be slightly runny – it will continue to cook after you fill and fold the omelette.

Add your fillings of choice, lift one side of the omelette and fold it over to enclose the filling. Carefully slide onto a serving plate, slice and serve immediately.

Make the dressing by mixing together the miso, wasabi, rice vinegar, lime juice and water, if needed, and set aside.

On 2 plates, arrange the noodles, omelette, ham, radishes, green beans, spinach, hijiki and spring onions. Top with the dressing and finish with the furikake.

Extracted from Pimp My Noodles by Kathy Kordalis (Hardie Grant, approx €14.50). Photography – Jacqui Melville.