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udon noodle salad with ponzu dressing

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Great summer salad full of fresh veggies and amazing flavor

yield 4 serving(s)
prep time 2 Hr
cook time 10 Min
method Stove Top

Ingredients For udon noodle salad with ponzu dressing

  • FOR THE DRESSING
  • 1/2 c
    soy sauce
  • 1/4 c
    bonito flakes
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
    fresh lime juice
  • 2 Tbsp
    rice vinegar
  • 1/3 c
    mirin
  • 4
    inch piece of dried kombu
  • FOR THE SALAD
  • 8 oz
    udon noodles
  • 1 tsp
    toasted sesame oil
  • 2
    ears of corn cooked kernels removed
  • 1 c
    cooked edamame
  • 1 c
    shiitake mushrooms sliced
  • 1 c
    red cabbage shredded
  • 1 lg
    cucumber diced
  • 3
    scallions diced
  • 1/2 dash
    cilantro for garnish
  • lime wedges

How To Make udon noodle salad with ponzu dressing

  • 1
    For the Dressing Combine all the ingredients in a 2 quart saucepan. Bring to a boil then remove from heat and let sit for 30 minutes. Strain the dressing and discard the solids. Let it cool completely and refrigerate until ready to use.
  • 2
    For the salad Cook the udon according to package directions drain and rinse under cold water then toss them in the toasted sesame oil.. Let cool.
  • 3
    Cook the corn and cut the kernels off the ears toss with 1 tbsp ponzu dressing. Let cool. Mix the udon, corn and all the veggies together. Pour in the ponzu dressing and mix all together serve with cilantro for garnish and lime wedges.
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Categories & Tags for Udon Noodle Salad with Ponzu Dressing:

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