Prep Time:
25 mins
Cook Time:
5 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
4
Ingredients
Directions
Remove udon noodles from outer bag. Pierce inner pouch several times; place on a microwave-safe plate. Microwave until tender, about 90 seconds.
Transfer noodles to a large bowl; stir in bean sprouts, carrot, cilantro, onion, mushrooms, and sesame seeds.
Combine rice wine vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, Sriracha sauce, and red pepper flakes in a small bowl until sugar dissolves. Pour vinaigrette over noodle mixture; toss to combine. Refrigerate until flavors blend, at least 4 hours.
If you are using dried udon noodles, cook them in a large pot of boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and proceed with recipe.
Nutrition Facts (per serving)
| 273 | Calories |
| 8g | Fat |
| 41g | Carbs |
| 6g | Protein |
