Chicken & Udon Noodle Salad with Fresh Mint
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Bring a large pot of water to a boil. Add snow peas and cook quickly until bright green and crisp-tender – about 2 minutes. Use a slotted spoon and transfer to a colander. Run cold water over the snow peas to stop cooking. Quickly blanch carrots and zucchini using the same method.
Return water to a boil and cook udon noodles in unsalted water according to package directions. Drain and transfer noodles to a large bowl.
Add blanched vegetables to bowl and toss. Next add chopped green onions, minced mint and ginger root, brown rice vinegar, tamari, black pepper, sesame oil and chopped chicken and toss again.
Garnish with sprigs of fresh mint (optional).
Kamut udon noodles can be substituted for soba noodles.
|Per 420 g serving||Amount|
|Saturated Fat||1 g|
|Per 420 g serving||% Daily Value|