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Udon noodles with spring vegetables and black bean soy dressing
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  • Udon noodles with spring vegetables

    • 5 ounces udon noodles
    • 3 ounces spring vegetables (fresh shelled English peas, sugar snap peas and radishes)
    • 1 ounce diced apples
    • 1 ounce cucumber batons
    • 1/2 ounce watercress
    • 3 ounces black bean dressing (recipe below)
    • Lemon juice to taste
  • Black bean soy dressing

    • 1 cup canola oil
    • 1/4 teaspoons cinnamon
    • 1/8 teaspoons orange zest
    • 1 1/2 teaspoons ginger, grated
    • 2 garlic cloves, minced
    • 3 tablespoons fermented black beans
    • 3 tablespoons red pepper flakes
    • Juice from one lemon
    • 1/3 cup soy sauce
    • 1/2 tablespoons sugar


For the udon noodles:

  1. Heat a pot of salted water to boiling. Prepare an ice bath. Blanch the asparagus for 1 minute until bright green and tender. Transfer to ice bath with a mesh strainer. Repeat with English peas and sugar snap peas (sugar snap peas may take 1 ½ minutes).
  2. Blanch noodles until tender, 3 minutes.
  3. Transfer the vegetables into a mixing bowl, add remaining ingredients. Toss, adjust seasoning.  Serve immediately

For black bean soy dressing:

  1. Put first seven ingredients into a pot, bring to boil and simmer over super low heat for 1 hour. Transfer and cool.
  2. Mix together the black bean oil with the remaining ingredients until well incorporated. Stir before using.