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Chilled Indian Udon Noodle Salad Recipe
How to make Chilled Indian Udon Noodle Salad
About Chilled Indian Udon Noodle Salad Recipe: As refreshing as it can get, a chilled salad of udon noodles with an Indian twist of curry leaves, cashew nuts, mustard seeds, coriander and turmeric.
- Total Cook Time 45 mins
- Prep Time 10 mins
- Cook Time 35 mins
- Recipe Servings2
Ingredients of Chilled Indian Udon Noodle Salad
- For the tomato wedges:
- 1 tomato (cut into wedges)
- 5-6 caper berries
- 1 tbsp olive oil
- salt and pepper (to eason)
- For the salad:
- 90 gms udon noodles (dry weight)
- 5-6 florets of broccoli
- 60 ml olive oil
- 10 gms ginger, chopped
- 2 green chillies (split)
- A pinch of mustard seeds
- 6-7 curry leaves
- 1/2 tsp turmeric powder
- 8-10 cashew nuts
- A pinch of asafoetida
- to taste season with salt and pepper
- 2 basil leaves, chopped
- 1 bunch coriander leaves (finely chopped), small
- 1 (small bulb) spring onion, finely chopped
How to Make Chilled Indian Udon Noodle SaladHideShow Media
Cook the noodles in salted boiling water for 5 minutes.
Put the tomato wedges on a baking tray with the caper berries.
Season them with salt, pepper and 1 tablespoon of olive oil.
Bake in a pre-heated oven for 7-8 minutes at 200 degrees Celsius.
While the tomatoes are in the oven, heat 60 ml of olive oil in a pan on medium heat.
To the hot pan add ginger, mustard seeds, curry leaves, green chilies, turmeric powder, cashew nuts, broccoli and a pinch of asafoetida.
Season it to taste with salt and pepper.
Once the noodles are done, leave them to cool in a tray.
Add balsamic vinegar to the sauteing vegetables.
Cook for around 5-7 minutes.
Toss all the ingredients together gently.
Mix in the vegetables with the noodles.
Add the roasted tomatoes and capers in the salad, add basil leaves, coriander leaves and 1 small sprig of onion stalk.
Serve all in a bowl.