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.