Better Homes and Gardens Australia — December 2017

CHANGE IT

UP WITH OTHER

VEGGIES OR

BEEF, CHICKEN

AND SALMON

WWW.ORIENTAL.COM.AU

Udon

Noodle

Bowl

ADD SOME TEXTURE AND

FLAVOUR TO YOUR NOODLES

WITH KEWPIE ROASTED

SESAME DRESSING

270g package Udon noodles

prepared according to

package directions

2 tbsp sesame oil

250g firm tofu, cut into

large cubes

½ tbsp toasted white sesame

seeds

½ tbsp black sesame seeds

3 radishes, sliced thinly

1 carrot sliced into matchsticks

30-40 edamame, thawed

and shell removed

Generous handful of thinly

sliced red cabbage

1 avocado, sliced thinly

1 cucumber, sliced into

ribbons

1 bunch of broccolini,

trimmed and blanched

FOR GARNISH

5 tbsp Kewpie Roasted

Sesame Dressing

(reserve 2 tbsp to toss with

cooked Udon noodles)

Zest of 1 lemon

½ cup toasted cashews,

roughly chopped

Prepare noodles according to package directions

and toss with 2 tbsp of Kewpie Roasted Sesame

Dressing. Set aside. Heat sesame oil in a non-stick

pan over medium heat. Add the tofu cubes and

brown on all sides until golden. Sprinkle with the

black and white sesame seeds, set aside. Begin

slicing up all of your veggies. Once you have all

of the elements prepared, begin placing all of your

ingredients into 1 large share bowl or 4 individual

bowls. Start with the noodles and then add the

other elements in sections as you like. Sprinkle with

toasted cashews and a small pile of lemon zest.

Generously drizzle with remaining Kewpie Roasted

Sesame Dressing.

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