email this pageIngredients
6 tablespoons toasted sesame oil
3 tablespoons tahini (sesame seed paste)
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons minced peeled fresh ginger
1½ teaspoons sugar
1 teaspoon chile oil
1 large carrot, peeled and coarsely grated
1 large cucumber, peeled, seeded and chopped
1½ cups chopped red bell pepper
1 (10-ounce) package dried Udon noodles, cooked, drained and rinsed in cool water
4 green onions, thinly sliced
Instructions
3 tablespoons tahini (sesame seed paste)
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons minced peeled fresh ginger
1½ teaspoons sugar
1 teaspoon chile oil
1 large carrot, peeled and coarsely grated
1 large cucumber, peeled, seeded and chopped
1½ cups chopped red bell pepper
1 (10-ounce) package dried Udon noodles, cooked, drained and rinsed in cool water
4 green onions, thinly sliced
1. Whisk oil, tahini, soy sauce, rice vinegar, ginger, sugar and chile oil in a large bowl.
2. Add carrot, cucumber red bell pepper, noodles and green onions; toss well to coat. Cover and refrigerate up to 3 days. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining," Your Table is Ready," May 2008.
Nutritional Information
2. Add carrot, cucumber red bell pepper, noodles and green onions; toss well to coat. Cover and refrigerate up to 3 days. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining," Your Table is Ready," May 2008.
Per serving: 280 calories, 15g fat, 0mg chol., 7g prot., 31g carbs., 4g fiber, 160mg sodium.
