Heavy on carrots and purple cabbage and light on the udon noodles, the ratio for these sesame ginger noodles is deliberate for a fresh, crunchy vegan dish.
- 2–1/2 ounces dried udon noodles
- 4–5 carrots, peeled and spiralized or grated
- 2 cups shredded purple cabbage
- 3 scallions, sliced thinly
- 1/3 cup roughly chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- Pinch of red pepper flakes
- 2 tablespoons black sesame seeds
- Cook the noodles according to package instructions. Rinse with cold water in a strainer and transfer the noodles to a large bowl. Add the carrots, cabbage, scallions, cilantro, salt and pepper.
- For the dressing, whisk together the sesame oil, rice vinegar, soy sauce, ginger, garlic and red pepper flakes.
- Toss the noodles with the dressing and sesame seeds.