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.
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 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.
Key Ingredients: tomato (cut into wedges), caper berries, olive oil, salt and pepper (to eason), udon noodles (dry weight), florets of broccoli, olive oil, ginger, green chillies (split), mustard seeds, curry leaves, turmeric powder, cashew nuts, asafoetida, season with salt and pepper, basil leaves, coriander leaves (finely chopped), spring onion