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Recipe Category: Vegetarian
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Ingredients
Makes 4 servings
- 8 ounces udon noodles
- 1/4 cup plus 1 teaspoon toasted sesame oil
- 3 cups fresh baby spinach, cut into 1/4-inch strips
- 1 1/2 cups cooked or 1 (15-ounce) can adzuki beans, drained and rinsed
- 1/4 cup minced green onions
- 2 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
Method
- Add the noodles to a pot of boiling water
- Return the water to a gentle boil, then reduce the heat toa simmer
- Cook, stirring occasionally, until the noodles are tender but not mushy, 6 to 8 minutes
- Drain and rinse under cold water
- Transfer the noodles to a large bowl and toss with the 1 teaspoon of the oil
- Add the spinach, beans and green onions and set aside
- In a small bowl, combine the vinegar, soy sauce, ginger and remaining 1/4 cup oil
- Stir to blend well
- Pour the dressing over the salad, toss gently to combine and serve
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