Udon Noodle Salad

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Udon noodles are Japanese whole wheat noodles. They are thick, but not as thick as spaghetti or linguini. Also, they are much less carb rich than any pasta.

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Its been little over a month now, and I am officially down by 8 kilos. I have 7 more to go. It has been nice following a regular regimen, and it has been even nicer breaking it once in a while, because the break has helped me understand the value of many an ingredient – like spices, herbs, and even salt and sugar.

This is also an ideal lunch salad, rich in proteins, and which can be prepared in under 20 minutes, including the chopping/shredding. And I use olive oil here, but you could use sesame oil if you like.

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  1. 300 gm Udon noodles
  2. 200 gm cabbage, washed and shredded
  3. 1 leek, finely chopped
  4. 100 gm peanuts , roasted
  5. 50 gm sesame seeds, roasted
  6. A bunch of fresh coriander leaves or flat leaf parsley, chopped roughly
  7. 100 gm of green gram sprouts
  8. 2 tbspn light soy sauce
  9. 1 tbspn honey
  10. 1 tbspn red chilli flakes
  11. 1 tbspn extra virgin olive oil.
  12. Salt

–          In a large vessel, bring 700 ml of water to boil, and add the noodles to it.

–          Let the noodles boil for 5-7 min on medium heat, till they are firm but cooked

–          Meanwhile, in another heavy bottom dish, heat the oil and add the chopped leak, cook for a min till it softens, and then the shredded cabbage and sprouts. Cook for about a min

–          Add in the roasted peanuts and sesame seeds and stir them in.

–          Next, add in the soy sauce, honey, chilli flakes and half of the coriander leaves. Stir well until well coated.

–          By this time, the noodles would have cooked. Drain them and rinse them well, to get rid of any residual starch.

–          Add the noodles to the vegetables, and mix well until combined. Sprinkle some coriander, and serve warm

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