Recipe Cook Time
Cook udon noodles in boiling water for 5 minutes.
Drain out the water.
Rest the noodles in a bowl.
Use a spaghetti peeler to peel cucumber, yellow squash, medium size radish, carrot, a scallion and shitake mushrooms, half a red bell pepper finely chopped; add all the veggies to the bowl.
For the vinaigrette (oriental inspired vinaigrette): a tablespoon of sushi vinegar, 1 teaspoon of
light soy sauce, 1 teaspoon of vegetarian oyster sauce, 2 tablespoons of vegetable oil, give it a mix.
Season with salt to taste.
Add the udon noodles to the veggies, and mix with the vinaigrette.
A few sprigs of coriander.
Mix with the veggies.
Serve on a flat plate.