This cold sesame salad udon is made with deep-roasted sesame dressing and noodle broth! The creamy soft-boiled egg ties it all together perfectly, and it's loaded with veggies - so healthy!
Ingredients
2 servings- Udon noodles (fresh or cooked)2 portions
- Canned tuna1 can
- Lettuce3 leaves
- Yellow bell pepper1/3
- Cherry tomatoes6 medium
- Broccoli sproutsa small amount
- Soft-boiled eggs2
- ★Deep-roasted sesame dressing4 tbsp
- ★Straight noodle broth (mentsuyu)4 tbsp
Directions
15 min- 1
Cook 2 portions of udon noodles according to package directions, then rinse thoroughly under cold running water while cooling, and drain well.
- 2
Soak 3 lettuce leaves in cold water to crisp, then cut into 3cm pieces. Cut 6 cherry tomatoes in half and slice 1/3 yellow bell pepper thinly.
- 3
Trim the roots from the broccoli sprouts and drain the liquid from 1 can of tuna thoroughly.
- 4
Place the udon noodles in a bowl and pour in the ★ seasonings (sesame dressing and noodle broth).
- 5
Top with lettuce, cherry tomatoes, yellow bell pepper, sprouts, and tuna. Add 2 soft-boiled eggs on top and drizzle with additional dressing to finish.
Tips
For a deeper flavor, use a little more dressing. Make sure to drain the udon noodles thoroughly for better overall balance. Feel free to add your favorite vegetables for variations.
Nutrition
Per serving- Calories480 kcal
- Protein18 g
- Fat22 g
- Carbs48 g
- Sodium3.2 g
This cold sesame salad udon is made with deep-roasted sesame dressing and noodle broth! The creamy soft-boiled egg ties it all together perfectly, and it's loaded with veggies - so healthy!
Ingredients
2 servings- Udon noodles (fresh or cooked)2 portions
- Canned tuna1 can
- Lettuce3 leaves
- Yellow bell pepper1/3
- Cherry tomatoes6 medium
- Broccoli sproutsa small amount
- Soft-boiled eggs2
- ★Deep-roasted sesame dressing4 tbsp
- ★Straight noodle broth (mentsuyu)4 tbsp
Directions
15 min- 1
Cook 2 portions of udon noodles according to package directions, then rinse thoroughly under cold running water while cooling, and drain well.
- 2
Soak 3 lettuce leaves in cold water to crisp, then cut into 3cm pieces. Cut 6 cherry tomatoes in half and slice 1/3 yellow bell pepper thinly.
- 3
Trim the roots from the broccoli sprouts and drain the liquid from 1 can of tuna thoroughly.
- 4
Place the udon noodles in a bowl and pour in the ★ seasonings (sesame dressing and noodle broth).
- 5
Top with lettuce, cherry tomatoes, yellow bell pepper, sprouts, and tuna. Add 2 soft-boiled eggs on top and drizzle with additional dressing to finish.
Nutrition
Per serving- Calories480 kcal
- Protein18 g
- Fat22 g
- Carbs48 g
- Sodium3.2 g
Tips
For a deeper flavor, use a little more dressing. Make sure to drain the udon noodles thoroughly for better overall balance. Feel free to add your favorite vegetables for variations.