Fennel and udon noodle salad

Serve with lamb cutlets or grilled blue-eye.

Recipe «Fennel and udon noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.