It’s always good to have a couple of cold noodle recipes up your sleeve. They’re great for a hot summer day or a sunny picnic. I also love cold noodle dishes because when it’s time to eat the leftovers, you just pop it out of the fridge and dig in!
For this super simple dish all you need is:
- 10 ounces udon noodles
- 1 tbsp toasted sesame oil
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp agave
- 2 cloves garlic, minced
- 1/2 cucumber, peeled and shredded
- 1 carrot, peeled and shredded
- 1 scallion, thinly sliced
- 1 tbsp toasted sesame seeds
- sea salt to taste
Bring a large pot of water to a boil and cook the noodles until just tender. Be careful not to overcook. Drain them, rinse with cold water and then drain them again. In a large bowl, toss them with the sesame oil until coated.
Then mix the soy sauce, rice vinegar, agave and garlic in a small bowl. Toss the noodles with the mixture, adding in the cucumbers, carrots, scallions and sesame seeds. Season with salt to taste and serve at room temp or chilled.