Ingredients
- Serves: 2
- 180g udon noodles
- ¼ gourmet tomato
- 1 carrot
- ¼ continental cucumber
- 2 leaves of iceberg lettuce
- ½ tsp julienned ginger
- Sauce:
- 1 tbsp gochujang
- 1 tbsp Yeo's Pure Sesame Oil
- 1 tbsp rice vinegar
- 1.5 tsp raw sugar
- 1.5 tsp light soy sauce
Method
- Make the sauce by combining gochujang, Yeo's Sesame Oil, raw sugar, light soy sauce, and rice vinegar. Mix well until the sugar has dissolved and set aside.
- Slice a tomato thinly, and shred a carrot, cucumber, and lettuce leaves.
- Cook udon noodles following by packet instructions. Drain and rinse in cold water.
- Combine noodles and the sauce.
- In a bowl, place desired amount of noodles in the centre, followed by desired amount of vegetables.
Product used in recipe
- Yeo's - Pure Sesame Oil
