Best 4 Udon Noodle Salad With Grilled Chicken And Coriander Dressing Recipes
**Indulge in a symphony of flavors with Udon Noodle Salad with Grilled Chicken and Coriander Dressing: A Culinary Journey to Southeast Asian Delights**
Embark on a culinary expedition to Southeast Asia with this tantalizing Udon Noodle Salad, where succulent grilled chicken mingles with chewy udon noodles, amidst a symphony of fresh vegetables and herbs, all harmonized by a vibrant coriander dressing. This flavor-packed dish promises an explosion of textures and tastes, combining the delicate chewiness of the noodles, the smoky tenderness of the chicken, and the crisp freshness of the vegetables. The zesty coriander dressing, with its vibrant green hue and aromatic allure, ties all the elements together, creating a dish that is both refreshing and satisfying. Alongside the main recipe, discover variations that cater to diverse dietary preferences, including a vegetarian option that swaps chicken for tofu, a spicy version that ignites your taste buds with a fiery kick, and a peanut-free rendition that accommodates those with allergies.
UDON NOODLE SALAD
Provided by Jennifer Iserloh
Categories Mushroom Kid-Friendly Lunch Broccoli Healthy Noodle Sugar Snap Pea Green Onion/Scallion Self Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Combine all dressing ingredients with 1/4 cup water in a blender; set aside. Coat a large skillet or wok with cooking spray; heat over high heat and add 1 1/2 teaspoons oil. When oil is hot, cook tofu and scallions 1 minute, then turn tofu once; cook 1 to 2 minutes more. Transfer tofu to a cutting board, cut into 1/2-inch cubes and place in a bowl with scallions. Add remaining 1 1/2 teaspoons oil to skillet. Stir in broccoli, edamame and mushrooms. Reduce heat to medium; cook, stirring often, 3 to 4 minutes. Add broth. Cover and cook until vegetables are tender, 3 to 4 minutes. Remove from heat and stir in peas, salt and pepper. Add noodles and vegetable mixture to tofu mixture. Toss with dressing to coat.
EASY SPICY UDON COLD SALAD
Spicy and quick cold noodle salad. No need for a trip to an Asian grocer. Great as a side salad or vegan meal and it's easy to adjust spiciness to taste.
Provided by Priscilla M Chabal
Categories Salad
Time 4h27m
Yield 4
Number Of Ingredients 18
Steps:
- Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
- Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
- Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 40.7 g, Fat 8.4 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1085.2 mg, Sugar 6.1 g
UDON NOODLE SALAD
I found this on the web and thought it sounded like a healthy meal, that wouldn't be hard to dress up with other veggies or possibly some chicken or shrimp.
Provided by Sackville
Categories Low Cholesterol
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Dip the udon noodles in boiling water for 20 to 30 seconds.
- Drain and cool in cold water.
- Mix the noodles, green onion, celery, carrot, and coriander in a large bowl.
- Heat oil in a pan to medium-high.
- Add ginger and garlic and sauté for a couple minutes.
- Be careful not to burn.
- Remove from the heat, and add in the soy sauce, vinegar, sesame oil, and sugar.
- Mix well, and pour over the noodles.
- This is best served cold.
UDON NOODLE SALAD WITH GRILLED CHICKEN AND CORIANDER DRESSING
Steps:
- In a sealable plastic bag combine chicken with garlic, gingerroot, and 1 tablespoon vinegar and marinate, chilled, 1 hour.
- Prepare grill.
- Discard marinade and grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. Transfer chicken to a plate and keep warm, covered.
- In a small saucepan heat coriander, parsley, broth, and oil until mixture just begins to boil and in a blender purée until smooth. Stir in remaining 1/4 cup vinegar and season with salt and pepper.
- In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat procedure 2 times and simmer noodles until just tender, about 5 minutes. Drain noodles in a colander and rinse under cold water.
- Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow bowls and top with noodles, chicken, sprouts, and scallions.
Tips:
- For the best flavor, use fresh udon noodles. If you can't find fresh udon noodles, you can use dried udon noodles, but be sure to cook them according to the package directions.
- To make the grilled chicken, you can use any type of chicken you like. Boneless, skinless chicken breasts or thighs are a good option.
- To make the coriander dressing, you can use fresh or dried coriander. If you're using dried coriander, be sure to grind it into a powder before using.
- To assemble the salad, start by placing the udon noodles in a large bowl. Add the grilled chicken, cucumber, red onion, and bell pepper. Drizzle with the coriander dressing and toss to combine.
- Serve the salad immediately or chill it for later.
Conclusion:
This udon noodle salad with grilled chicken and coriander dressing is a delicious and refreshing meal. It's perfect for a summer picnic or potluck, and it's also a great way to use up leftover chicken. With its combination of flavors and textures, this salad is sure to please everyone at your table.
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