Cold Asian Noodle Salad Recipe
Asian Noodle Salad is fast, refreshing and tasty!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 Servings
- 10 ounces udon noodles
- 1 cup carrot, julienned
- 1 cup red bell pepper. sliced thin into matchsticks
- 1/3 up green onions, (scallions), sliced into rounds
- 2 cups baby spinach
For the Salad
Cook the udon noodles according to directions, al dente. Drain and let cool.
In a large bowl add the noodles, julienned vegetables, spinach and the salad dressing. Toss well.
Cover and put in the refrigerator for at least 2 hours to allow the flavors to meld.
Here is a simple way to incorporate kale into the salad to replace th spinach.
Destem the kale.
Lightly steam the kale for 1 1/2 to 2 minutes. Rinse to cool and stop the cooking process. It will be bright and green and wilted.
In a large bowl add the noodles, vegetables, kale and the salad dressing.
Toss and refrigerate.
Serving: 1Serving | Calories: 233kcal | Carbohydrates: 41g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Sodium: 1322mg | Potassium: 289mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6605IU | Vitamin C: 65.9mg | Calcium: 49mg | Iron: 1mg