Fennel and udon noodle salad

fennel-udon-noodle-salad
  • Serving: 4
  • Prep time: 20 m
  • Cook time: 10 m
  • Ready in: 30 m
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Serve with lamb cutlets or grilled blue-eye.

Credit by: KingOfChef

Ingredients

  • RED WINE DRESSING
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Nutrients

1057 kj ENERGY
15g FAT TOTAL
2.1g SATURATED FAT
5.1g FIBRE
4.6g PROTEIN
190mg SODIUM
22.1g CARBS (TOTAL)

Step by step method

  • Step 1

    Cook noodles in a large saucepan of boiling, salted water for 10 minutes or until tender. Drain. Refresh under cold water. Drain.

  • Step 2

    Thinly slice fennel bulb. Place fennel, snow peas, capsicum, tomato, onion and noodles in a large bowl.

  • Step 3

    Make Red wine dressing: Place vinegar, oil, garlic and 1 tablespoon finely chopped reserved fennel fronds in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over fennel mixture. Toss to combine. Serve.

Tips & variations

  • Budget tip: Replace grape tomatoes with halved cherry tomatoes or 2 large diced tomatoes. Replace yellow capsicum with green capsicum. Assemble salad up to 2 hours before serving.

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