Whole Wheat Udon Noodle Salad

Whole Wheat Udon Noodle Salad

NUTRITIONAL HIGHLIGHTS

This light lunch is full of nutrients from the multi colored bell peppers. 

This meal is also a good source of fiber from the corn, vegetables, and whole wheat noodles.

DIRECTIONS

1. Boil a large pot of water. Add corn and cook for 2 minutes, then remove from pot, reserving water; set corn aside to cool. Use a strainer to remove any stray corn silk from the boiling water. Add udon noodles and cook according to directions on package or until tender. Drain and rinse noodles under cold running water; set aside to drain well. 

2. Warm oil in wide skillet (with a lid) over medium heat. Add peppers and sauté for 10 minutes; stir in salt, reduce heat to low, cover skillet, and cook for 5 minutes Remove lid; raise heat to medium and cook stirring constantly for 5 more minutes or until peppers are cooked through and beginning to brown. Stir in chili flakes and set aside to cool. 

3. For the marinade: add garlic, tamari, rice vinegar, and sesame seeds to a salad bowl and whisk to combine. Drizzle in oil and whisk again. Add noodles; toss until evenly coated with marinade. 

4. Cut corn off cobs and add to noodles along with scallions and cilantro. Mix well to combine, then gently stir in peppers. Season to taste with extra tamarind or salt. Sprinkle with black sesame seeds and serve.

INGREDIENTS

SALAD

2 Ears sweet corn, shucked

18 oz package whole wheat udon noodles

2 Tbsp unrefined, untoasted sesame oil or extra virgin olive oil

1 medium red bell pepper, seeded and thinly sliced

1 medium orange bell pepper, seeded and thinly sliced

1 medium yellow bell pepper, seeded and thinly sliced

½ Tsp salt, plus more to taste

1 Tsp dried red chili flakes

MARINADE INGREDIENTS

1 Clove garlic, pressed

2 Tbsp tamari, plus more to taste

¼ Cup brown rice vinegar

3 Tbsp toasted black sesame seeds

¼ Cup plus 1 Tbsp toasted sesame oil

½ Cup finely sliced scallions

1 Cup chopped cilantro