Recipes › Mizuna › Mizuna and Sesame Udon Noodle Salad
Mizuna and Sesame Udon Noodle Salad
A bold, punchy noodle salad that lets mizuna's peppery bite cut right through a rich sesame and soy dressing. The leaves wilt just slightly when tossed with the warm noodles, turning silky at the edges while keeping their character. This is the kind of lunch you make on a hot July day when the mizuna is bolting and you want something substantial but not stodgy.
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Ingredients
- 180 g Mizuna, washed, larger stems trimmed
- 300 g dried udon noodlesor use fresh udon, which will only need 2 minutes in boiling water
- 3 tbsp toasted sesame oil
- 3 tbsp soy sauceuse tamari for a gluten-free version
- 2 tbsp rice vinegar
- 2 tbsp tahini
- 1 tbsp maple syrup
- 2 cloves garlic, finely grated
- 2 cm fresh ginger, finely grated
- 1 cucumber, halved lengthways, deseeded, thinly sliced on the diagonal
- 4 spring onions, thinly sliced
- 2 tbsp toasted sesame seeds
- ½ tsp dried chilli flakes (optional)
Contains: cereals gluten, sesame, soya, sulphites.
Method
- Bring a large pan of unsalted water to the boil. Cook the udon noodles according to the packet instructions — usually around 8 minutes. While they cook, prepare the dressing and vegetables.About 10 min
- Whisk together the sesame oil, soy sauce, rice vinegar, tahini, maple syrup, grated garlic and ginger in a large mixing bowl until smooth. Taste — it should be salty, nutty and just a little sweet.About 3 min
- Drain the noodles and rinse briefly under cold running water to stop them overcooking. Shake off as much water as possible, then tip them into the bowl with the dressing. Toss well so every noodle is coated.About 2 min
- Add the mizuna, cucumber and spring onions to the bowl. Toss everything together — the residual warmth from the noodles will take the raw edge off the mizuna without cooking it. Work quickly so the leaves stay lively.About 2 min
- Divide between four bowls or plates. Scatter over the sesame seeds and chilli flakes if using. Serve immediately.
Tips
- Dry the noodles as much as possible after rinsing — any excess water dilutes the dressing.
- If your mizuna is particularly mature and sturdy, tear the larger leaves in half so they distribute more evenly through the noodles.
- This dressing is worth doubling and keeping in a jar in the fridge — it lasts a week and works on anything.
Ring the changes
- Add 200g of shelled edamame for extra protein and a pop of colour.
- Swap udon for soba noodles — check the packet to make sure they are 100% buckwheat if you need the dish to be gluten-free.
Keeping it
Best eaten straight away as the mizuna wilts quickly. Leftover dressed noodles without the leaves keep in the fridge for up to 2 days — add fresh mizuna when serving.
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