Nutrition Information (per serving)
calories
130
protein
4 g
sodium
343 mg
carbohydrates
19 g
fat
5 g
fiber
3 g
cholesterol
0 mg
Servings
6 (1/2 cup ea.)
Ingredients
2 cups cooked udon noodles
½ cup peeled, julienne cucumber
½ cup chopped fresh scallions
½ cup julienne red bell pepper
½ cup peeled, julienne carrots
¾ cup sliced shiitake mushrooms, about 6 med caps
2 Tbsp black sesame seeds
¼ cup water
Dressing
2 Tbsp fresh lemon juice
1 Tbsp fresh ginger juice
1 Tbsp sesame oil
¼ tsp red chili flakes (optional)
1 Tbsp cane sugar
1 tsp sea salt
Pinch freshly ground black pepper
To make ginger juice, squeeze coarsely grated fresh ginger root over a small bowl or cup.
Instructions
- Combine cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
- Lightly sauté or stir-fry carrots and mushrooms in a medium pan with sesame seeds. Add water a tablespoon at a time and continuing to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
- Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.
To make ginger juice, squeeze coarsely grated fresh ginger root over a small bowl or cup.
