Oriental-style udon noodle salad
When the temperature rises, chill out with our cold udon salad. Tangy ponzu, tender tuna and refreshing veggies make this dish the ultimate summer delight.
Ingredients
For the dressing:
Preparation
Step 1
2 portions of udon noodles (frozen) – 2 tbsp sprouts – 8 lettuce leaves – 80 g long, thinly sliced cucumber – 6 cherry tomatoes, halved – 60 g carrots, long and thinly sliced – 4 slice(s) of lemon (or lime)
Place the frozen udon in boiling water to defrost. Then immediately cool in cold water and drain.
Wash and cut the vegetables.
Step 2
80 g tuna (one tin) – 2 tbsp mayonnaise – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
Mix the tuna with the mayo and Kikkoman Soy Sauce.
Step 3
4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 1 tbsp olive oil – 2 tbsp mayonnaise – 1 pinch of sesame seeds
Mix together the Kikkoman Ponzu Soy Sauce - Yuzu, olive oil, mayonnaise and white sesame seeds.
To serve:
Place the lettuce in a deep dish, then add the udon noodles and the remaining vegetables. Top with the tuna and pour on the dressing.
Tip:
For a fully vegan dish, simply replace the tuna with tofu.
Recipe-ID: 1295
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2 portions of udon noodles (frozen) – 2 tbsp sprouts – 8 lettuce leaves – 80 g long, thinly sliced cucumber – 6 cherry tomatoes, halved – 60 g carrots, long and thinly sliced – 4 slice(s) of lemon (or lime)
Place the frozen udon in boiling water to defrost. Then immediately cool in cold water and drain.
Wash and cut the vegetables.
80 g tuna (one tin) – 2 tbsp mayonnaise – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
Mix the tuna with the mayo and Kikkoman Soy Sauce.
4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 1 tbsp olive oil – 2 tbsp mayonnaise – 1 pinch of sesame seeds
Mix together the Kikkoman Ponzu Soy Sauce - Yuzu, olive oil, mayonnaise and white sesame seeds.
To serve:
Place the lettuce in a deep dish, then add the udon noodles and the remaining vegetables. Top with the tuna and pour on the dressing.
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