PCC Ginger Udon

PCC Ginger Udon

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  • 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


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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