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    Chilled Noodle Salad with Carrot-Ginger Dressing

    salad
    ​

    -

    porcijos

    25 minutes

    bendras laikas
    Pradėti Gaminti

    Ingredientai

    Dressing

    1 large carrot, cut into 1/4-inch-thick half-moons (about 1 cup)

    1 cup water, divided

    1 teaspoon instant dashi granules (such as Ajinomoto Hon Dashi) or 1/4 teaspoon kosher salt, plus more as needed

    1/3 cup thinly sliced yellow onion

    1/3 cup canola oil

    1 (1 1/2-inch) piece peeled fresh ginger, thinly sliced (about 1/4 cup)

    2 tablespoons white miso

    2 tablespoons rice vinegar

    1 tablespoon agave syrup

    Salad

    12 ounces uncooked soba noodles

    1 (8-ounce) bunch radishes, trimmed, halved lengthwise, and thinly sliced (about 1/2 cup)

    4 Persian cucumbers, halved lengthwise and thinly sliced on an angle (about 2 1/2 cups)

    2 cups cherry tomatoes, halved

    1/4 cup chopped fresh cilantro, plus cilantro leaves for garnish

    2 (1/8-ounce) package Korean toasted seaweed, torn into small pieces

    Nurodymai

    Bring carrots, 1/2 cup water, and instant dashi granules to a boil in a small saucepan over medium. Decrease heat to medium-low to maintain a simmer; cover and cook until carrots are fork-tender, about 5 minutes. (Most of the water will have evaporated.) Add onion; cook, stirring constantly, until just softened, 1 to 2 minutes. Remove from heat, and let cool 5 minutes.

    Transfer carrot mixture to a blender; add oil, ginger, miso, vinegar, agave syrup, and remaining 1/2 cup water. Process until smooth, about 30 seconds. Season with additional instant dashi granules or salt to taste, if desired. Make the salad

    Cook noodles in lightly salted water according to package directions. Drain noodles, and return to pot; add cold water to cover by 1 inch. Swish noodles around in pot to quickly cool; drain well. Let stand until noodles are room temperature, 15 minutes.

    Divide noodles evenly among 4 shallow bowls. Arrange radishes, cucumbers, tomatoes, and dressing evenly over noodles. Sprinkle evenly with chopped cilantro and toasted seaweed pieces. Garnish with cilantro leaves. Serve immediately, using a spoon and chopsticks to stir everything together.

    Mityba

    Porcijos Dydis

    -

    Kalorijos

    215 kcal

    Bendras Riebalų Kiekis

    13 g

    Sočiųjų Riebalų Kiekis

    1 g

    Nesotieji Riebalai

    0 g

    Transriebalai

    -

    Cholesterolis

    0 mg

    Natris

    346 mg

    Bendri Angliavandeniai

    23 g

    Maistinė Skaidula

    2 g

    Bendras Cukraus Kiekis

    6 g

    Baltymai

    5 g

    -

    porcijos

    25 minutes

    bendras laikas
    Pradėti Gaminti

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    Ingredientai

    Dressing

    1 large carrot, cut into 1/4-inch-thick half-moons (about 1 cup)

    1 cup water, divided

    1 teaspoon instant dashi granules (such as Ajinomoto Hon Dashi) or 1/4 teaspoon kosher salt, plus more as needed

    1/3 cup thinly sliced yellow onion

    1/3 cup canola oil

    1 (1 1/2-inch) piece peeled fresh ginger, thinly sliced (about 1/4 cup)

    2 tablespoons white miso

    2 tablespoons rice vinegar

    1 tablespoon agave syrup

    Salad

    12 ounces uncooked soba noodles

    1 (8-ounce) bunch radishes, trimmed, halved lengthwise, and thinly sliced (about 1/2 cup)

    4 Persian cucumbers, halved lengthwise and thinly sliced on an angle (about 2 1/2 cups)

    2 cups cherry tomatoes, halved

    1/4 cup chopped fresh cilantro, plus cilantro leaves for garnish

    2 (1/8-ounce) package Korean toasted seaweed, torn into small pieces

    Nurodymai

    1

    Bring carrots, 1/2 cup water, and instant dashi granules to a boil in a small saucepan over medium. Decrease heat to medium-low to maintain a simmer; cover and cook until carrots are fork-tender, about 5 minutes. (Most of the water will have evaporated.) Add onion; cook, stirring constantly, until just softened, 1 to 2 minutes. Remove from heat, and let cool 5 minutes.

    2

    Transfer carrot mixture to a blender; add oil, ginger, miso, vinegar, agave syrup, and remaining 1/2 cup water. Process until smooth, about 30 seconds. Season with additional instant dashi granules or salt to taste, if desired. Make the salad

    3

    Cook noodles in lightly salted water according to package directions. Drain noodles, and return to pot; add cold water to cover by 1 inch. Swish noodles around in pot to quickly cool; drain well. Let stand until noodles are room temperature, 15 minutes.

    4

    Divide noodles evenly among 4 shallow bowls. Arrange radishes, cucumbers, tomatoes, and dressing evenly over noodles. Sprinkle evenly with chopped cilantro and toasted seaweed pieces. Garnish with cilantro leaves. Serve immediately, using a spoon and chopsticks to stir everything together.