Udon Noodle Salad

Notes: Make the night before -- best served cold. Needs overnight to marinate.

Read more: http://www.food.com/recipe/udon-noodle-salad-65369#ixzz1u8X2vUeC

Ingredients

500-750 g udon noodles (2 or 3 bricks)

3 green onions, cut into small rounds

1-2 stalks celery, diced

4-5 oz. matchstick carrots

2 -3 Tblsp chopped fresh cilantro or parsley (or 2-3 tsp. dried flakes)

1 tsp ginger (zested or minced or powdered)

3 cloves garlic, minced

1 Tbsp soy sauce

2 Tblsp rice vinegar

2 Tblsp sesame oil

1 tsp sugar

Directions

1. Dip the udon noodles in boiling water for 60 seconds.

2. Drain and cool in cold water.

3. Mix the noodles, green onion, celery, carrot, and cilantro in a large bowl.

4. Heat oil in a pan to medium-high.

5. Add ginger and garlic and sauté for a couple minutes. Be careful not to burn.

6. Remove from the heat, and add in the soy sauce, rice vinegar, and sugar.

7. Mix well, and pour over the noodles. Refrigerate overnight and serve cold.