Noodle Salad with Asian Dressing
An easy-to-make noodle salad with crisp vegetables, topped with a dressing made from fresh yuzu and sesame oil.
About 30 min
Vegetarian
Ingredients
- 2 pointed bell peppers
- 100 g fresh broccoli or asparagus broccoli
- 3 scallions
- 1 tbsp canola oil
- 100 g kimchi
- 400 g pre-cooked wheat noodles
- 1 tbsp Yuzu juice
- 1 tbsp Sesame oil dark-roasted
- 1 tbsp Japanese soy sauce
- SERVING
- fresh spinach
- 2 spetspaprikor
- 100 g färsk broccolieller sparrisbroccoli
- 3 salladslökar
- 1 msk rapsolja
- 100 g Kimchi
- 400 g förkokta vetenudlar
- 1 msk Yuzu Juice
- 1 msk Sesamolja mörkrostad
- 1 msk japansk soja
- SERVERING
- färsk spenat
Instructions
Cooking Mode
- Rinse and slice the vegetables into pieces. Heat the oil in a skillet and gently sauté the vegetables, then stir in the kimchi. Set aside.
- Bring water to a boil in a saucepan. Add the wheat noodles, let them simmer for about 1 minute, then drain the noodles and rinse them immediately in cold water. Mix the noodles with the sautéed vegetables in a bowl.
- Mix the yuzu juice, soy sauce, and sesame oil in a small bowl, then pour the mixture over the noodle salad.
- Arrange the salad on plates and top with fresh spinach.
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