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Sesame and balsamic udon noodle salad with grilled corn
2023-07-24
https://www.metro.ca/userfiles/image/recipes/salade-nouilles-udon-balsamique-12167.jpg
PT15M
PT15M
PT30M
For the creamy sauce: Place the tahini, balsamic vinegar, toasted sesame oil, soy sauce, maple syrup, water and garlic in a bowl. Whisk until smooth.For the grilled corn: Using a knife, remove the raw corn kernels from the cob. Heat oil in a skillet over medium-high heat. Add the kernels. Sauté for 4-5 minutes, or until golden brown. Add salt to taste, transfer to a bowl and set aside.For the crunchy sesame topping: In the same pan used to cook the corn, add the sesame seeds. Keeping an eye on them, sauté for 2-3 minutes, or until the seeds are nicely toasted and fragrant. Add the maple syrup and a pinch of salt and mix well. Transfer to a bowl and set aside.For the salad: Cook noodles according to package directions, drain and rinse well in cold water.Place noodles in a bowl with vegetables, a drizzle of olive oil and soy sauce. Mix well. Add about half the cream sauce, then mix well.Divide salad among plates.Garnish with grilled corn and crunchy sesame topping. Add a drizzle of additional dressing to taste.Note: If any sauce remains, it would be delicious as a dip with raw vegetables or as a dressing for a salad.Source : Loounie
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Creamy Sesame and balsamic sauce :
1/2 cup (125 mL) tahini
2 tablespoons (30 mL) Irresistibles organic balsamic vinegar of Modena
1 tablespoon (15 mL) LIFE SMART Toasted Sesame Seed Oil, Organic
1 tablespoon (15 mL) soy sauce
1 tablespoon (15 mL) maple syrup
1/4 cup (60 mL) water
1 to 2 cloves garlic, minced or grated (to taste)
salt and pepper, to taste
Grilled corn:
2 corn cobs
1 tablespoon (15 mL) Canola oil or olive oil
1 pinch of salt
Crunchy Sesame topping :
1/4 cup (60 mL) raw sesame seeds
1 tablespoon (15 mL) Maple syrup
pinch of salt
Salad:
1 package (400 g) 2 sachets Irresistibles udon noodles
3 carrots, julienned
3 Lebanese cucumbers, julienned
1 red bell pepper, julienned
4 leaves kale, cut into very thin strips (or spinach, as desired)
1 tablespoon (15 mL) Irresistibles organic olive oil
1 tablespoon (15 mL) soy sauce
salt and pepper to taste
Sesame and balsamic udon noodle salad with grilled corn
3-6
Appetizers - Accompaniments
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
Creamy Sesame and balsamic sauce :
-
1/2 cup
(125 mL)tahini
-
2 tablespoons
(30 mL)Irresistibles organic balsamic vinegar of Modena
-
1 tablespoon
(15 mL)LIFE SMART Toasted Sesame Seed Oil, Organic
-
1 tablespoon
(15 mL)soy sauce
-
1 tablespoon
(15 mL)maple syrup
-
1/4 cup
(60 mL)water
-
1 to 2
cloves garlic, minced or grated (to taste)
-
salt and pepper, to taste
-
Grilled corn:
-
2
corn cobs
-
1 tablespoon
(15 mL)Canola oil or olive oil
-
1
pinch of salt
-
Crunchy Sesame topping :
-
1/4 cup
(60 mL)raw sesame seeds
-
1 tablespoon
(15 mL)Maple syrup
-
pinch of salt
-
Salad:
-
1 package
(400 g)2 sachets Irresistibles udon noodles
-
3
carrots, julienned
-
3
Lebanese cucumbers, julienned
-
1
red bell pepper, julienned
-
4 leaves
kale, cut into very thin strips (or spinach, as desired)
-
1 tablespoon
(15 mL)Irresistibles organic olive oil
-
1 tablespoon
(15 mL)soy sauce
-
salt and pepper to taste
Preparation
For the creamy sauce: Place the tahini, balsamic vinegar, toasted sesame oil, soy sauce, maple syrup, water and garlic in a bowl. Whisk until smooth.
For the grilled corn: Using a knife, remove the raw corn kernels from the cob. Heat oil in a skillet over medium-high heat. Add the kernels. Sauté for 4-5 minutes, or until golden brown. Add salt to taste, transfer to a bowl and set aside.
For the crunchy sesame topping: In the same pan used to cook the corn, add the sesame seeds. Keeping an eye on them, sauté for 2-3 minutes, or until the seeds are nicely toasted and fragrant. Add the maple syrup and a pinch of salt and mix well. Transfer to a bowl and set aside.
For the salad: Cook noodles according to package directions, drain and rinse well in cold water.
Place noodles in a bowl with vegetables, a drizzle of olive oil and soy sauce. Mix well. Add about half the cream sauce, then mix well.
Divide salad among plates.
Garnish with grilled corn and crunchy sesame topping. Add a drizzle of additional dressing to taste.
Note: If any sauce remains, it would be delicious as a dip with raw vegetables or as a dressing for a salad.
Source : Loounie
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
