My F&W
quick save (...)
Udon Noodles with Citrus Vinaigrette
© Sara Forte

Udon Noodles with Citrus Vinaigrette

  • FAST
  1. 1 cup boiling water
  2. 1 large ancho chile
  3. 3/4 pound dried thin Japanese udon noodles
  4. 1 cup fresh orange juice
  5. 1/4 cup mirin (Japanese rice wine)
  6. 1/2 teaspoon finely grated orange zest
  7. 1/4 teaspoon Asian sesame oil
  8. Salt
  9. 1 medium cucumber—peeled, seeded and sliced crosswise 1/4 inch thick
  10. 1 cup mung bean sprouts
  11. 2 scallions, thinly sliced
  1. In a heatproof medium bowl, pour the boiling water over the ancho. Cover and let stand until softened, about 20 minutes.
  2. Meanwhile, in a large pot of boiling water, cook the udon, stirring often, until just tender, about 8 minutes. Drain the udon in a colander and rinse well with cold water. Let drain, lifting the noodles occasionally to keep them separate.
  3. Remove and discard the stem and seeds from the ancho and finely chop the chile. Transfer the ancho to a blender, add the orange juice, mirin and orange zest and blend to a smooth sauce. Add the sesame oil and season the vinaigrette with salt.
  4. In a large bowl, toss the udon with the cucumber, bean sprouts and scallions. Add the orange dressing, toss well and serve immediately.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.