Udon Noodles With Citrus Vinaigrette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup boiling water
• 1 large ancho chili
• 3/4 lb udon noodles
• 1 cup fresh orange juice
• 1/4 cup mirin
• 1/2 teaspoon finely grated orange zest
• 1/4 teaspoon sesame oil
• salt
• 1 medium cucumber, peeled, seeded and sliced crosswise 1/4 inch thick
• 1 cup mung bean sprouts
• 2 scallions, thinly sliced

Recipe

• 1 in a heatproof medium bowl, pour the boiling water over the ancho. cover and let stand until softened, about 20 minutes.
• 2 meanwhile, in a large pot of boiling water, cook the udon, stirring often, until just tender, about 8 minutes.
• 3 drain the udon in a colander and rinse well with cold water. let drain, lifting the noodles occasionally to keep them separate.
• 4 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.
• 5 add the sesame oil and season the vinaigrette with salt.
• 6 in a large bowl, toss the udon with the cucumber, bean sprouts and scallions. add the orange dressing, toss well and serve immediately.