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Udon noodles with spring vegetables and black bean soy dressing



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
  • Preparation

    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.

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