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Ingredientes
- 1/2 c. julienne cucumber
- 1/2 c. minced fresh scallions
- 1/2 c. julienne red bell pepper
- 1/2 c. julienne carrots
- 3/4 c. sliced shiitake mushrooms (abt 6 medium caps)
- 2 Tbsp. black sesame seeds
- 1/4 c. water
- 2 c. cooked udon noodles
- 2 Tbsp. lemon juice
- 1 Tbsp. fresh ginger juice
- 1 Tbsp. sesame oil
- 1/4 tsp red chile flakes
- 1 Tbsp. sugar
- 1 tsp salt
- 1 pch freshly-grnd black pepper
Direcciones
- Combine the cucumber, scallions, and red bell pepper in a medium bowl and chill.
- In a medium non-stick saute/fry pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 Tbsp. of water at a time. Continue to cook till carrots and mushrooms are tender. Cold. Add in to cucumber mix and keep refrigerated.
- Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.
- This recipe yields 6 (1/2 c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 63 | |
| Calories from Fat 35 | 56% |
| Total Fat 4.02g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 399mg | 17% |
| Potassium 141mg | 4% |
| Total Carbs 6.07g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.44g | 2% |
| Protein 1.37g | 2% |
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