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]
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
- Cook the udon noodles in salted water until tender.
- Drain and rinse in cold water until cool. Transfer to a large bowl.
- Add carrots, beet, and cucumber, and toss.
- For dressing, combine the ingredients in a food processor until smooth. Top noodles with dressing and toss to combine.
- Top each bowl with remaining sliced avocado.
This sounds amazing!