SERVES 4
METHOD
1. Cut the lettuce into bite-size pieces and julienne cut the cucumber. Dice the tomato and avocado.
2. Add the dressing ingredients into a bowl and whisk to combine.
3. Bring a pot of water to the boil and cook the udon noodles to al dente. Drain the noodles, and rice under cold running water. Leave to cool in cold water.
4. Drain the water really well and place onto a deep serving dish.
5. On top of the noodles place the lettuce, cucumber, tomato, avocado.
6. Pour the dressing over the salad, and decorate with sesame seeds to taste.
METHOD
1. Cut the lettuce into bite-size pieces and julienne cut the cucumber. Dice the tomato and avocado.
2. Add the dressing ingredients into a bowl and whisk to combine.
3. Bring a pot of water to the boil and cook the udon noodles to al dente. Drain the noodles, and rice under cold running water. Leave to cool in cold water.
4. Drain the water really well and place onto a deep serving dish.
5. On top of the noodles place the lettuce, cucumber, tomato, avocado.
6. Pour the dressing over the salad, and decorate with sesame seeds to taste.
INGREDIENTS
400g udon noodles¼ lettuce
1 cucumber
2 medium sized tomatoes
1 avocado
Sesame seeds to taste
You can substitute other vegetables into the salad, for example bean sprouts or broccoli.
Dressing
5 tablespoons soy sauce
5 tablespoons water
4 tablespoons mirin
2 tablespoons vinegar
3 tablespoons lemon juice
3 tablespoons sesame oil
Salt and pepper to taste
