© Sara Forte
Udon Noodles with Citrus Vinaigrette
- SERVINGS: 4
- 1 cup boiling water
- 1 large ancho chile
- 3/4 pound dried thin Japanese udon noodles
- 1 cup fresh orange juice
- 1/4 cup mirin (Japanese rice wine)
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon Asian sesame oil
- 1 medium cucumber—peeled, seeded and sliced crosswise 1/4 inch thick
- 1 cup mung bean sprouts
- 2 scallions, thinly sliced
- In a heatproof medium bowl, pour the boiling water over the ancho. Cover and let stand until softened, about 20 minutes.
- 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.
- 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.
- In a large bowl, toss the udon with the cucumber, bean sprouts and scallions. Add the orange dressing, toss well and serve immediately.