This chilled sesame noodle salad is the perfect summer lunch. Ready in less than 20 minutes, yet packed full of flavour. Deceptively simple and the dressing carries a real flavour punch.
Prep: 10 min Cook: 10 min Serves: 5
9.5 oz wheat udon noodles
2 cucumbers chopped
2 green onions chopped
2 cups green cabbage chopped
2 cups broccoli florets
1 tbsp sesame oil
1 tbsp sesame tahini
2 tbsp light sodium soy sauce
1 tbsp dark soy sauce
1 tbsp pure maple syrup
2 tbsp furikake for garnish
2 1/2avocado for serving
Cook noodles according to package, add broccoli florets to pot of boiling water for last two minutes of cook time. Drain, rinse with cool water and set aside.
Mix dressing in a large bowl by combining sesame oil, tahini, light and dark soy and maple syrup and combining with a whisk
Mix cucumbers, cabbage and green onion into the bowl with the dressing, tossing well.
Add noodles and broccoli, toss until well combined.
Garnish with furikake and serve with avocado.
Sara Tercero is the Chef behind the popular blog and Instagram BetterFoodGuru and the Author of 30 Days to a Plant-based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables. Her specialties are vegan Indian inspired dishes, Rainbow Salads and Mediterranean and Mexican Inspired cuisines. It is Sara’s mission to prove that plants are delicious and help others cook and eat their way to health and happiness.