Udon salad with cucumbers, broccoli and peas

4 servings

30 minutes

Udon salad with cucumbers, broccoli, and peas is a light and refreshing dish from Japanese cuisine, perfect for warm days. It features tender udon noodles infused with the aromas of fresh vegetables and a light miso dressing. Crunchy cucumber, juicy green peas, and soft broccoli create a harmonious blend of textures. The slight tang of rice vinegar and umami notes from the miso paste give the salad a distinct Eastern character. This salad not only refreshes but also satisfies while remaining easy on the stomach. It can be served as a standalone dish or as a side to fish or meat and can also be used as a healthy snack.

Energy value per serving

• Calories: 300.7
• Proteins: 13.2g
• Fats: 1.7g
• Carbohydrates: 61.4g

Ingredients

• Udon noodles: 250 g
• Green peas: 200 g
• Onion: 1 head
• Cucumbers: 1 pc
• Miso paste: 2 tbsp
• Rice vinegar: 1 tbsp
• Water: 2 tbsp
• Broccoli cabbage: 200 g

Cooking steps

1. Boil the udon noodles and drain them in a colander to remove excess water.

   Required ingredients:

   • Udon noodles: 250 g

2. Steam broccoli florets and peas. Drizzle with lemon juice.

   Required ingredients:

   • Broccoli cabbage: 200 g
   • Green peas: 200 g

3. Peel the cucumber and slice it into thin rings.

   Required ingredients:

   • Cucumbers: 1 piece

4. Pour boiling water over the onion and slice it into thin rings.

   Required ingredients:

   • Onion: 1 head

5. For the dressing, dissolve miso paste in water and mix with rice vinegar.

   Required ingredients:

   • Miso paste: 2 tablespoons
   • Rice vinegar: 1 tablespoon
   • Water: 2 tablespoons

6. Mix the vegetables, dress with sauce, add salt and pepper.

   Required ingredients:

   • Miso paste: 2 tablespoons
   • Rice vinegar: 1 tablespoon
   • Water: 2 tablespoons