- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Peanut-free, Tree nut-free
Ingredients
- 1 pound udon noodles
- 2 tablespoons safflower oil
- 1/4 head green cabbage, shredded
- 1 onion, diced
- 1/4 cup tamari
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 1 1/2 teaspoons minced garlic
- 2 ounces pickled ginger, minced, plus juice
- Pinch of cayenne pepper
- 1/2 cup shredded carrots
- 2 tablespoons black sesame seeds
Directions
Cook udon noodles in boiling water until tender, according to package directions. Drain, rinse and let dry.
Heat safflower oil in a sauté pan over medium heat. Cook cabbage and onions until slightly softened, 5 to 7 minutes. Cool.
To prepare dressing: Mix tamari, sesame oil, vinegar, garlic, ginger, ginger juice and cayenne pepper in a bowl.
Toss udon noodles with cabbage mixture, dressing, shredded carrots and sesame seeds.
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