Teriyaki Udon Noodle Salad

Name: Teriyaki Udon Noodle Salad
Total time: 32 s
Yield: 2
Ingredients: Sesame seed oil -- 1 tbsp; Ginger root fresh pickled minced -- 1 tsp; Bean sprouts -- 1 cup; Shrimp peeled and cooked 13/15 ct -- 4 oz; Button mushroom cleaned julienne -- 1 cup; Red bell pepper julienne -- 0.5 cup; Carrots raw -- 0.5 cup; Red onion julienne -- 0.5 cup; Scallions or Green onions sliced thin on bias -- 0.25 cup; Cilantro chopped -- 1 tbsp; Scallop raw 21/25 ct cooked -- 4.5 oz; Coriander leaf dried ground toasted -- 0.25 tsp; Udon noodles cooked chilled -- 7 oz; Minor's Teriyaki Sauce RTU 4 x 0.5 gallon -- 2 tbsp

Preparation time
32 min
Difficulty Easy
Number of servings
2

Ingredients

Sesame seed oil -- 1 tbsp
Ginger root, fresh, pickled, minced -- 1 tsp
Bean sprouts -- 1 cup
Shrimp, peeled and cooked, 13/15 ct -- 4 oz
Button mushroom, cleaned, julienne -- 1 cup
Red bell pepper, julienne -- 0.5 cup
Carrots, raw -- 0.5 cup
Red onion, julienne -- 0.5 cup
Scallions, or Green onions, sliced thin on bias -- 0.25 cup
Cilantro, chopped -- 1 tbsp
Scallop, raw, 21/25 ct, cooked -- 4.5 oz
Coriander leaf, dried, ground, toasted -- 0.25 tsp
Udon noodles, cooked, chilled -- 7 oz
Minor's Teriyaki Sauce RTU 4 x 0.5 gallon -- 2 tbsp

Preparation

1

In a bowl, combine: Teriyaki Sauce, sesame oil, pickled ginger and coriander until well blended. Set aside.
2

In a large bowl, combine udon noodles, bean sprouts, shrimp, mushrooms, bell pepper, carrots, red onions and cilantro. Toss to mix ingredients. Pour dressing over mixed salad and toss again until salad is well coated.
3

Keep chilled until service. At service place portion in bowl and top with scallops.

Components

See Related Products

Minor’s Teriyaki Sauce, 4 lb 10 oz (Pack of 4)