Spring Vegetable & Noodle Salad
Ingredients:
- 1/2 lb udon noodles
- 2 cups assorted vegetables in season cut into similar sized matchsticks
- 2 tablespoons extra virgin olive oil
- Pinch of sea salt
- Scallion white miso dressing
Bring a pot of water to a boil and blanch the vegetables. Do this one type of vegetable at a time, starting with the lightest color first. The vegetables should be placed in the water and removed fairly quickly and set aside on a tray to cool. The vegetables should be slightly al dente and brightly colored, not soft, mushy and dull. Bring a second, large pot of water to a boil. Add the noodles, salt and one of the tablespoons of olive oil, stirring the noodles at the beginning and occasionally throughout cooking to prevent them sticking together. Once done, strain the noodles, run under warm water to prevent them sticking and then mix in the vegetables and second tablespoon of olive oil. Pour over the dressing and serve.