Udon salad in a jar

Udon salad in a jar

Total: 15 min. | Active: 15 min.
vegetarian
Nutritional value / person: 675 kcal
, Fat: 28 g
, Carbohydrate: 79 g
, Protein: 21 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Udon noodles

300 g udon noodles
4 tbsp Teriyaki sauce
2 tbsp red wine vinegar

To fill the jar

1 bunch radish, cut into sixths
50 g curly endive, torn into pieces
100 g feta, crumbled
1 spring onion incl. green part, cut into thin rings
50 g hazelnuts, roasted, coarsely chopped
1 bunch basil, torn into pieces
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Utensils

2 preserving jars (each approx. 500 ml)

How it's done

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Udon noodles

Prepare the udon noodles as per the packet instructions, rinse with cold water, drain, return to the pan. Add the teriyaki sauce and vinegar to the noodles, mix, divide between the jars.

To fill the jar

Place the radishes and all the other ingredients one after the other on top of the noodles.

Good to know
Note: This salad in a jar can be kept in the fridge for up to 2 days.

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