Cold udon with edamame, cucumber and sesame dressing

Ingredients

For 1 serving

• Udon noodles80 g
• Edamame80 g
• Cucumber100 g
• Carrots50 g
• Tahini1 tablespoon
• Soy sauce1 tablespoon
• Mirin1 teaspoon
• Rice vinegar1 teaspoon
• Sesame seeds1 teaspoon

Contains: gluten, soy, sesame,

In season: June – September

Method

1. Bring a large pan of water to the boil for the udon. Meanwhile toast the sesame seeds in a dry small pan over medium heat for 1 minute, until fragrant.
2. Cook the udon for the time on the packet, adding the edamame for the last 4 minutes, until the udon are soft and the edamame tender; drain and cool everything under cold water, then drain well.
3. In a small bowl mix the tahini with the soy sauce, mirin, rice vinegar and a tablespoon of cold water, until the sauce is smooth and creamy.
4. Wash the cucumber, peel the carrots and cut both into julienne strips.
5. Toss the udon with the sauce, add the vegetables and edamame, mix and sprinkle with the sesame seeds.