A cold, refreshing udon noodle salad is the perfect lunch on a hot day.
It's one of those (kinda rare) dishes that's light and healthy but yet so tasty at the same time. It's also a really great dish for littles! Simply adjust the amount of salad dressing to make it appropriate for your kiddo.
The recipe for the salad dressing is the main thing here but other than that, you can make it however you like! We love how the freshness of the sliced cucumber and tomatoes complements the savoury noodles. And to spruce it up, we opted for sliced pork belly (sliced pork belly thaws really quickly and doesn't require any marinating).
It comes together in less than 20 mins - sliced pork belly thaws really quickly and doesn't require any marinating, which is why this recipe is one of our go-tos when we want something fast and healthy!
Notes: We love using dried udon because we find the sauce coats it alot better than the thicker udon you commonly see in soups. It's also got this lovely 'savoury' taste from the flour that adds more flavour to the dish!
Dried udon noodles enough for two
6-8 slices of pork belly (frozen/fresh)
A handful of sliced cucumbers
A handful of halved cherry tomatoes
2 tbsp light soy sauce
2 tbsp rice vinegar
2 tsp dashi powder
Water to dilute the dressing (optional)
- In a bowl, combine the ingredients to make the salad dressing.
- Boil some water to cook the dried udon noodles.
- Once done, take the cooked udon noodles out and set aside for later.
- You may wish to drizzle with some sesame oil to keep the noodles from sticking.
- In the same pot of boiling water, cook the slices of pork belly.
- Assemble the noodles, cucumbers, tomatoes and pork belly on a plate.
- Drizzle the dressing over the noodles or serve on the side for dipping.
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