Seafood Udon Noodle Salad
Spring times mean lots of fresh meals; we made an irresistible Seafood Udon Noodle Salad that's just as mouthwatering as it is visually delectable.
Servings: 2
Ingredients
- 2 servings of fresh udon noodles
- 1 tbsp sesame oil
- 1 tbsp hot pepper extra virgin olive oil *optional
- 1 cup longanstino lobster tails
- 1/2 cup red cabbage thinly sliced
- 1 small red onion thinly sliced into rings
- 1 small carrot grated into ribbons
- 2-3 tbsps of thinly sliced green onions
- 1 small bunch of fresh cilantro
- fresh lime wedges for garnish
Instructions
- Prepare the noodles following the package directions. Once finished cooking, drain off the water using a colander. Then, place the noodles in a bowl and toss them with sesame oil and hot pepper extra-virgin olive oil to prevent sticking.
- Cook the longanstino lobster tails according to the package instructions. Drain and set aside until ready to use.
- Divide the noodles into two bowls and add 1/2 cup of longanstino lobster tails to each bowl, 1/2 cup of thinly sliced red cabbage, sliced red onions, ribbons of carrots, thinly sliced green onions, and fresh cilantro in each bowl.
- Add about 2-3 tablespoons) Asian-inspired vinaigrette (recipe below). Feel free to add more or less to taste. This will give the recipe the needed "seasoning."
- Garnish with lime wedges. Add additional toppings and serve.
Notes
Asian Vinaigrette Recipe
Ingredients:
- 1/3 cup extra virgin olive oil
- 2 tbsps of mirin, which is a Japanese sweet rice wine
- 4 tbsp low-sodium soy sauce
- 2 tbsp crab paste
- 1 tbsp toasted sesame seeds
- 1 tbsp sriracha
Directions:
- Combine ingredients into a Mason-style jar with a screw-on lid and shake vigorously for 40 seconds.
- Serve—store the unused portion in the fridge for up to one week.