Chilled Indian Udon Noodle Salad

Chilled Indian Udon Noodle Salad

Preparation process for Chilled Indian Udon Noodle Salad :

Ingredients Of Chilled Indian Udon Noodle Salad

  • For the tomato wedges:
  • 1 tomato, cut into wedges
  • 5-6 caper berries
  • 1 Tbsp olive oil
  • Season to taste with salt and pepper
  • For the salad:
  • 90 gm of udon noodles (dry weight)
  • 5-6 florets of broccoli
  • 60 ml olive oil
  • 10 gms ginger, chopped
  • 2 green chillies, split
  • 1 big pinch mustard seeds
  • 6-7 curry leaves
  • 1/2 tsp turmeric powder
  • 8-10 cashew nuts
  • 1 pinch asafoetida
  • Season to taste with salt and pepper
  • 2 basil leaves, chopped
  • Small bunch of coriander leaves, finely chopped
  • 1 small bulb of a spring onion, finely chopped

How to Make Chilled Indian Udon Noodle Salad

1.Cook the noodles in salted boiling water for 5 minutes.
2.Put the tomato wedges on a baking tray with the caper berries.
3.Season them with salt, pepper and 1 tablespoon of olive oil.
4.Bake in a pre-heated oven for 7-8 minutes at 200 degrees Celsius.
5.While the tomatoes are in the oven, heat 60 ml of olive oil in a pan on medium heat.
6.To the hot pan add ginger, mustard seeds, curry leaves, green chilies, turmeric powder, cashew nuts, broccoli and a pinch of asafoetida.
7.Season it to taste with salt and pepper.
8.Once the noodles are done, leave them to cool in a tray.
9.Add balsamic vinegar to the sauteing vegetables.
10.Cook for around 5-7 minutes.
11.Toss all the ingredients together gently.
12.Mix in the vegetables with the noodles.
13.Add the roasted tomatoes and capers in the salad, add basil leaves, coriander leaves and 1 small sprig of onion stalk.
14.Serve all in a bowl.

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