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You are here: Home» Recipes» Chilled Indian Udon Noodle Salad Recipe

Chilled Indian Udon Noodle Salad

As refreshing as it can get, a chilled salad of udon noodles with an Indian twist of curry leaves, cashew nuts, mustard seeds, coriander and turmeric.

Chilled Indian Udon Noodle Salad Chilled Indian Udon Noodle Salad

Chef's Name

: Vicky Ratnani

Recipe Cook Time

: 35 Minutes

Recipe Rating

:
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Ingredients

  • For the tomato wedges:

    1 tomato, cut into wedges

    5-6 caper berries

    1 Tbsp olive oil

    Season to taste with salt and pepper


    For the salad:

    90 gm of udon noodles (dry weight)

    5-6 florets of broccoli

    60 ml olive oil

    10 gms ginger, chopped

    2 green chillies, split

    1 big pinch mustard seeds

    6-7 curry leaves

    1/2 tsp turmeric powder

    8-10 cashew nuts

    1 pinch asafoetida

    Season to taste with salt and pepper

    2 basil leaves, chopped

    Small bunch of coriander leaves, finely chopped

    1 small bulb of a spring onion, finely chopped


Method

Cook the noodles in salted boiling water for 5 minutes.

Put the tomato wedges on a baking tray with the caper berries.

Season them with salt, pepper and 1 tablespoon of olive oil.

Bake in a pre-heated oven for 7-8 minutes at 200 degrees Celsius.

While the tomatoes are in the oven, heat 60 ml of olive oil in a pan on medium heat.

To the hot pan add ginger, mustard seeds, curry leaves, green chilies, turmeric powder, cashew nuts, broccoli and a pinch of asafoetida.

Season it to taste with salt and pepper.

Once the noodles are done, leave them to cool in a tray.

Add balsamic vinegar to the sauteing vegetables.

Cook for around 5-7 minutes.

Toss all the ingredients together gently.

Mix in the vegetables with the noodles.

Add the roasted tomatoes and capers in the salad, add basil leaves, coriander leaves and 1 small sprig of onion stalk.

Serve all in a bowl.

Key Ingredients: Tomato, Capers, Olive Oil, Salt, Black Pepper, Broccoli, Ginger, Green Chillies, Mustard Seeds, Curry Leaves, Turmeric, Cashew Nuts, Asafoetida, Coriander Leaves, Spring Onion


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