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Udon Salad     CD  MC  20mins plus chilling

Serves 4      Cold  Vegetables  Nuts   Main Course   Oriental  Asian

450g/1lb Udon noodles
2 tbsp Tamari or Dark Soy Sauce
2 tbsp Dark Sesame Oil
6 Spring Onions (white and green parts, thinly sliced on the diagonal
70g/2oz Mange Tout, cooked, chilled and halved
1 Red Capsicum (Sweet Pepper), seeded and chopped
50g/2oz Raw Unsalted Peanuts, roughly chopped
2 tbsp Sesame Seeds
2 tbsp Szechuan Sauce


1. Bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until just tender. Drain and rinse with cold water and chill.

2. Place the tamari and sesame oil in a small bowl and mix well.

3. Place the chilled noodles, spring onions, mange tout and capsicum in a serving bowl, add the tamari mixture and toss to coat.

4. To serve - Sprinkle with the peanuts and sesame seeds and drizzle over the Szechuan sauce.


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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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