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PrintChicken & Udon Noodle Salad with Fresh Mint
This refreshing chicken salad is perfect for picnics and barbeques. Green onion, ginger, mint, and tamari make a tangy dressing that tastes bright and unique.
![[+]](/images/uploads/recipes/2010/Nov/12/171_view.jpg)
Chicken & Udon Noodle Salad with Fresh Mint
2 cups
chicken, cooked, chopped
500 mL
1/2 lb
snow peas
225 g
1 cup
carrot(s), peeled, grated
250 mL
1 cup
zucchini, chopped
250 mL
8 oz
soba noodles
230 g
or
8 oz
kamut udon noodles
230 g
1 cup
green onion(s), chopped
250 mL
1/4 cup
mint, minced
60 mL
2 Tbsp
brown rice vinegar
30 mL
1 Tbsp
ginger, minced
15 mL
1 Tbsp
low-sodium Tamari
15 mL
1 Tbsp
sesame oil, toasted
15 mL
1 tsp
black pepper, freshly ground
5 mL
4 sprigs
mint, (optional garnish)
4 sprigs
Preparation
Serves 4
Cook time :
10 min
|
Preparation time :
10 min
Chicken & Udon Noodle Salad with Fresh Mint
1
Bring a large pot of water to a boil. Add snow peas and cook quickly until bright green and crisp-tender – about 2 minutes. Use a slotted spoon and transfer to a colander. Run cold water over the snow peas to stop cooking. Quickly blanch carrots and zucchini using the same method.
2
Return water to a boil and cook udon noodles in unsalted water according to package directions. Drain and transfer noodles to a large bowl.
3
Add blanched vegetables to bowl and toss. Next add chopped green onions, minced mint and ginger root, brown rice vinegar, tamari, black pepper, sesame oil and chopped chicken and toss again.
4
Garnish with sprigs of fresh mint (optional).
Notes: Kamut udon noodles can be substituted for soba noodles.
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