Fennel and udon noodle salad

Cooking Salads Fennel and udon noodle salad

Serve with lamb cutlets or grilled blue-eye.

Lables: Vegan Vegetarian Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook noodles in a large saucepan of boiling, salted water for 10 minutes or until tender. Drain. Refresh under cold water. Drain.
  2. Thinly slice fennel bulb. Place fennel, snow peas, capsicum, tomato, onion and noodles in a large bowl.
  3. Make Red wine dressing: Place vinegar, oil, garlic and 1 tablespoon finely chopped reserved fennel fronds in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over fennel mixture. Toss to combine. Serve.

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270g dried udon noodles
1 medium fennel bulb, trimmed, fronds reserved
100g snow peas, trimmed, thinly sliced diagonally
1 medium yellow capsicum, thinly sliced
200g grape tomatoes, halved
1 small red onion, halved, thinly sliced
1/4 cup red wine vinegar
1/4 cup olive oil
2 garlic cloves, crushed

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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