Udon Noodle Salad with Pineapple
A flavorful dinner or potluck salad. Serve it warm or make it ahead and serve it cold.
- 8-ounce package udon noodles
- 1 tablespoon tamari
- 2 tablespoons Mirin (rice wine)
- 3/4 cup pineapple juice (if using fresh pineapple)
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 cup carrots, peeled and thinly-sliced
- 1 tablespoon minced ginger
- 1 tablespoon fresh garlic, minced (about 2–3 cloves)
- 1–2 jalapeño peppers, seeds removed, minced
- 1 cup sugar snap peas (fresh or frozen), cut into
- 1-inch pieces 2 green onions, thinly sliced
- 2 cups diced fresh pineapple (or one 20-ounce can diced pineapple, drained, juice reserved)
- 4 ounces of cooked chicken, cut into bite-sized pieces
- Sesame seeds for garnish
- In a large pot of boiling water, cook the udon noodles until just tender. Drain, rinse and set aside. In a small bowl, whisk together the tamari, Mirin, pineapple juice, and cornstarch and set aside.
- In a large skillet, heat the oil over medium-high heat. Sauté the carrots for a minute or two, then add the ginger, garlic, and jalapeños. Sauté another 2 minutes, then add the snap peas and sauté for 2 more minutes. Add the sauce and cook until thickened. Toss the vegetables and sauce with the noodles, green onions, pineapple and chicken. Serve warm or cold, garnished with sesame seeds.
This is a great way to dress up leftover roast chicken, but you can also substitute baked tofu or seitan for a vegetarian version. Grill the chunks of fresh pineapple before adding it to the salad for just a bit more sweetness.
Calories: 164, Fat: 3 g, Cholesterol: 16 mg, Sodium: 219 mg, Carbohydrate: 26 g, Dietary Fiber: 2 g, Protein: 9 g