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Better Bulk Recipes: Udon Noodle Salad

July 17, 2012

This summer is a hot one. There is no other way to describe it. Days like these, nobody wants to break out the oven. Minimal cooking is a must.

I think I’ve found your answer to low-cook, high-flavor meals that won’t overpower your air conditioner. I picked Udon noodles for this recipe, because they are known for being an easy-to-digest pasta. Let’s face it: who wants to be weighed down by a heavy meal when the heat is so oppressive?

Since Better Bulk doesn’t carry cucumber, green onion, or carrot, check out the East Lynn Farmers Market on Thursdays from 3-7 for some great local produce.

Now, on to the recipe:




1 package KOYO Organic Udon Noodles

½ cucumber peeled, seeded, and cut into matchsticks

¼ cup Seapoint Farms Organic Edamame, boiled, pods removed

2 green onions, sliced

1 baby carrot, grated


2 tbsp Eden Organic Toasted Sesame Oil

2 tbsp Eden Organic Brown Rice Vinegar

1 tbsp Bragg’s Liquid Soy Seasoning or San-J Tamari

¼ tsp Organic Select fresh ginger, finely grated

½ tsp minced Organic Select garlic

Juice of ½ organic lemon

Mix all dressing ingredients together and refrigerate, along with prepared vegetables. Cook noodles according to package directions. Drain noodles, and rinse in cold water until they are cool to the touch. Allow to drain for 5 minutes, rinse again, and drain. Transfer to bowl, add cucumber, onion, and edamame. Toss with dressing, and garnish with grated carrot. Chill for an hour in the fridge, then serve.

As always, let me know how it works for you! And samples are always most welcome . . .


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