The Recipe of the Week

from "Stone Soup"



Serves 4 15min. 661 kcal


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


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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