This light and fresh chilled udon noodle salad combines cooling cucumber, beets, and carrots. It's then topped with a creamy and spicy avocado and wasabi dressing. Bring this noodle salad to work, or enjoy it at home with a side of miso soup.

Chilled Udon Noodles With Wasabi Avocado Dressing [Vegan]

$2.99
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Ingredients

For the Noodles:

  • 7 ounces dry udon noodles
  • 1/2 cup shredded carrots
  • 1-2 tablespoons shredded raw beet, about half a bulb
  • 1/4 cup diced cucumber
  • 1/2 avocado

For the Dressing:

  • 1/2 avocado
  • 1 teaspoon wasabi paste
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon grated fresh ginger

Preparation

  1. Cook the udon noodles in salted water until tender.
  2. Drain and rinse in cold water until cool. Transfer to a large bowl.
  3. Add carrots, beet, and cucumber, and toss.
  4. For dressing, combine the ingredients in a food processor until smooth. Top noodles with dressing and toss to combine.
  5. Top each bowl with remaining sliced avocado.


    About The Author

    Medha Swaminathan

    See My Recipes

    Mediterranean-inspired dinners and decadent desserts.

    Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious vegan and a lover of any and all good food! Medha aims to prove how delicious healthy food can be and to reduce her impact on the environment. Outside of the kitchen, Medha is a dancer, fitness freak, and full-time college student.

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