Udon Noodles with Bok Choy Salad and Carrot and Ginger Dressing

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 22, 2016.

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Enjoy this carrot and ginger dressing which is commonly served at Japanese restaurants on a simple iceberg lettuce salad.

Ingredients

2 carrots, peeled and finely grated (use fine grate on your grater if you have it)
2cm ginger, finely grated
1 shallot, finely grated
1 tablespoon sesame oil
1 tablespoon oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 teaspoons white miso paste
Juice of 1/2 orange
1/2 cup water
15g black sesame seeds
1 tablespoon chopped coriander leaves and stalks

300g fresh udon noodles
2 cloves garlic, roughly chopped
1/2 bag broccolini, ends trimmed 1cm and any larger pieces cut in half lengthways
150g frozen edamame beans, defrosted
2 tablespoons soy sauce
1 tablespoon sesame oil

a full kettle to the boil.
In a bowl, whisk all carrot and ginger dressing ingredients together until smooth. Add a little more water if required, until you get a thick sauce consistency. Set aside in the fridge.
Trim 1cm off the end of bok choy and discard; finely slice the stalks and leaves; add to a bowl with all remaining salad ingredients and set aside.
In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 2 minutes then drain.
While noodles are soaking, heat a drizzle of oil in a large fry-pan on high heat. Add garlic, broccolini and edamame beans and stir-fry for 2 minutes.
Reduce pan heat to medium and add noodles, soy sauce and sesame oil. Cook for a further 2 minutes, stirring constantly, so noodles don’t stick to the pan. Remove from heat. Add ¾ cup of carrot and ginger dressing to bok choy salad, just before serving and toss to combine
Divide udon noodles between bowls and top with some bok choy salad and a sprinkle of chopped peanuts. Garnish with coriander and serve extra carrot and ginger dressing on the side.