Annutri co-founder and award-winning businesswoman Anita Donoghue on the power of a positive mindset
Annutri co-founder and award-winning businesswoman Anita Donoghue on the power of a positive mindset

IMAGE

This Clontarf home was reconfigured to streamline the layout and maximise its views
This Clontarf home was reconfigured to streamline the layout and maximise its views

Megan Burns

6 classic movies worth watching over Easter
6 classic movies worth watching over Easter

Jennifer McShane

The friend zone: How to navigate finding friends as an adult
The friend zone: How to navigate finding friends as an adult

Sarah Gill

Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole
Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole

Meg Walker

New life has been breathed into this Victorian Portobello home thanks to a revamp that’s full of personality
New life has been breathed into this Victorian Portobello home thanks to a revamp that’s...

Megan Burns

This rustic four-bedroom home in Westport is on the market for €449,000
This rustic four-bedroom home in Westport is on the market for €449,000

Sarah Finnan

My Career: Archivist at Guinness Eibhlin Colgan
My Career: Archivist at Guinness Eibhlin Colgan

Sarah Finnan

Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives
Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives

Nathalie Marquez Courtney

How an interior stylist turned this period Cork apartment into a quietly luxurious home
How an interior stylist turned this period Cork apartment into a quietly luxurious home

IMAGE Interiors & Living

Image / Editorial

What to Make: Udon Noodle Salad


By Meg Walker
14th Aug 2017
What to Make: Udon Noodle Salad

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.