Best 3 Udon Noodle Salad With Grilled Chicken And Coriander Dressing Recipes
Udon noodle salad with grilled chicken and coriander dressing is a delightful dish that combines the chewy texture of udon noodles, the savory flavor of grilled chicken, and the refreshing taste of coriander dressing. This vibrant salad is a perfect choice for a light lunch or dinner, and it can be easily customized to suit your preferences. Whether you're a fan of spicy food or prefer a milder flavor profile, this recipe has something for everyone. With its colorful presentation and delicious taste, udon noodle salad with grilled chicken and coriander dressing is sure to become a favorite in your kitchen.
Here are our top 3 tried and tested recipes!
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.
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.
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
Tips:
- Choose the right noodles: Udon noodles are thick, chewy noodles made from wheat flour. They are a popular ingredient in Japanese cuisine and can be found at most Asian grocery stores.
- Prepare the noodles properly: Udon noodles should be cooked according to the package directions. Once cooked, rinse them with cold water and drain them well.
- Grill the chicken perfectly: To get the best flavor and texture, grill the chicken over medium heat until it is cooked through. You can also use a grill pan or indoor grill.
- Make the coriander dressing ahead of time: The coriander dressing can be made up to 2 days in advance and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
- Assemble the salad just before serving: The udon noodle salad is best when served fresh. Assemble the salad just before serving so that the noodles don't get soggy.
Conclusion:
Udon noodle salad with grilled chicken and coriander dressing is a delicious and refreshing dish that is perfect for a summer meal. The salad is easy to make and can be tailored to your own taste. For example, you can add other vegetables, such as cucumber or bell pepper, or you can use a different type of dressing. No matter how you make it, udon noodle salad with grilled chicken and coriander dressing is sure to be a hit.
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