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.
1
Boil the udon noodles and drain them in a colander to remove excess water.
- Udon noodles: 250 g
2
Steam broccoli florets and peas. Drizzle with lemon juice.
- Broccoli: 200 g
- Snap peas: 200 g
3
Peel the cucumber and slice it into thin rings.
- Cucumbers: 1 piece
4
Pour boiling water over the onion and slice it into thin rings.
- Onion: 1 head
5
For the dressing, dissolve miso paste in water and mix with rice vinegar.
- Miso paste: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Water: 2 tablespoons
6
Mix the vegetables, dress with sauce, add salt and pepper.
- Miso paste: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Water: 2 tablespoons
