Udon Noodles with Spring Root Vegetables

Ingredients

8 oz udon noodles

1 ¼ cup julienned carrot

1/2 cup thinly sliced watermelon radish or yellow beet

1 ½ cup thinly sliced cabbage

½ cup thinly sliced scallions

½ to 1 jalapeño (to taste)

Handful of roasted peanuts

Toasted sesame seeds for garnish

Ingredients for the dressing

¼ cup soy sauce

1 tablespoon rice vinegar

1 tablespoon grated ginger

1 tablespoon crushed garlic

Juice of ½ lemon

2 tablespoon sesame oil 

Directions

Cook and drain the noodles according to the package directions. Rinse well under cold water. Toss them with a dash of sesame oil and set aside.

 To make the dressing, combine the soy sauce, vinegar, ginger, garlic, and lemon juice in a small bowl. Whisk in the oil until well blended and set aside.

 In a large serving bowl, fold together the noodles, carrot, radish, cabbage, jalapeño, and scallions. Toss with the dressing to coat. Add the peanuts. Serve at room temperature with a garnish of sesame seeds; or refrigerate for a few hours and serve cold.