Vegan🌱Udon Noodle Salad - Piggy's Delight (EN)

【Vegan🌱Udon Noodle Salad】

Vegan Salad Udon — Vegan Udon Salad by piggyinkitchen

Yes!
Summer is just around the corner!
How would you cope with the summer hotness?

The recipe that I'm sharing today is that not only does it cool you down, but also it does make you more energized during the hot days.

Vegetables + Udon noodles = Delish Udon Salad!

I love this a lot! Especially during summer! Summer is not my thing to be honest, I can hardly deal with hotness always. This is something that I want to eat to cool myself down and get more comfortable, though it's too hot outside!
It contains 6 kinds of vegetables, crispy tofu, orange, mushroom, pumpkin seeds, sunflower seeds and hemp seeds that make it nutrient-dense and helps you to prevent/recover from summer heat/fatigue✨

I'm sharing my homemade sesame dressing recipe as well, so try it out!

First, cut your vegetables: halve tomatoes, cut mushrooms into 1/4, cut chives into 1 inch, julienne spinach, kale and carrots.
Personally I like eating raw carrots on my salad plate, but if you prefer to boil, you can definitely do so!
Sitr fry your mushrooms in avocado oil.

In heated avocado oil frying pan, pan fry your tofu until crispy outside.

Put everything together on a plate.
Udon noodles → sesame dressing → vegetables → tofu → seeds → nutritional yeast
Although I used spinach, kale, carrots, tomatoes, tofu, orange and mushrooms, you can customize by using whatever vegetables you love! That would be more delicious for you :)

I hope you like it!
Here is the recipe card☟
Try it out!

Vegan🌱Udon Noodle Salad

INGREDIENTS (2 Servings)
2 mushrooms, cut into 4
Himalayan pink salt
Black pepper
Avocado oil
4 cherry tomatoes, halved
1 piece kale, julienned
Olive oil
1 pinch Himalayan pink salt
2 pieces spinach, julienned
1/4 cup chives, 1 inch length
1/2 carrot, julienned
1 avocado, sliced
1/2 tofu, cut into square
Avocado oil
Pumpkin seeds
Hemp seeds
Sunflower seeds
Nutritional yeast
1/8 orange, cut into 6 chunks

［SESAME DRESSING］
1/2 cup water
1 tablespoon sake or white wine
1 tablespoon mirin or maple syrup
1 tablespoon maple syrup
3 tablespoons soy sauce
4 tablespoons rice vinegar
Ground sesame seeds

2 portions cooked udon noodles

INSTRUCTIONS

Put some avocado oil on a heated frying pan, and cook mushrooms. Season with ssalt and pepper.
In a small bowl, toss julienned kale, olive oil and salt, massage well until half in size.
Heat a frying pan with avocado oil, pan fry tofu until crispy and golden brown.
［SESAME DRESSING］
In a small pot, pour water, mirin, maple syrup and soy sauce.
Bring it to a boil over high heat.
When boiled, turn to mediem heat, simmer for approximately 10 minutes.
Add in rice vinegar and simmer for 2 minutes. Vinegar becomes mild sour taste.
Remove from heat, and put some ground sesame seeds as much as you want.
Assemble everthing in a plate.
Boiled/cooled udon noodles → sesame dressing → vegetables → orange
Sprinkle nutritional yeast on avocado, pumpkin seeds and sunflower seeds on spinach, and finally hemp seeds on kale.
Enjoy!