Serves 4 15min. 661 kcal
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4 packs fresh (precooked) udon noodles (2 Ib.)
4 Tbsp. dressing
1 8-in. cucumber
1/2 7-in. carrot
l tomato
l/2 head cabbage
4 Ieaves letuce
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1 . Cut the cucumber and carrot into thick slices. Cut tomato
into eighths. Chop the cabbage into thin strips and tear lettuce
into bite-sized pieces.
2. Cook noodles in a pot of boiling water about 5 minutes. Transfer
to a colander and rinse well with cold water. Set noodles out
on glass plates. Arrange vegetables on top decoratively .
3. Sprinkle your favorite dressing over the entire salad.
Copyright 2000 Setsuko Watanabe
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