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Credit: © Sara Forte

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heatproof medium bowl, pour the boiling water over the ancho. Cover and let stand until softened, about 20 minutes.

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  • 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.

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