Ingredients
Directions
Make the udon noodles by boiling them in water for 8–10 minutes (or as instructed on the packaging). Drain, rinse with cold water, and set aside.
Meanwhile, make the dressing: Add all the ingredients to a small bowl and whisk well until the tahini is dissolved. The amount of water you need will depend on the consistency of the tahini you use and the consistency of dressing you desire.
Assemble your bowl: Divide the noodles between two bowls.
Divide the lettuce, pepper, edamame, red onion, and radish between each of the bowls.
Divide the dressing between two bowls and mix well.
Garnish with sunflower seeds, cilantro, and microgreens, if using.
Chef's Notes
Substitutions
Use almond butter in place of the tahini.
Substitute another leafy green for butter or red leaf lettuce.
Use orange, yellow, or green bell pepper in place of red bell pepper.
Select another legume of choice in place of edamame.
Use white, yellow, or green onion in place of red onion. Or, use shallots in place of onion.
For the radish, use red radish or watermelon radish.
Substitute pumpkin seeds in place of sunflower seeds.
Substitute parsley, chives, or basil in place of cilantro.
Flour-free
Replace udon noodles with zucchini or carrot noodles.
Whole Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftovers (separately to avoid soggy noodles) in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the udon noodles by boiling them in water for 8–10 minutes (or as instructed on the packaging). Drain, rinse with cold water, and set aside.
Meanwhile, make the dressing: Add all the ingredients to a small bowl and whisk well until the tahini is dissolved. The amount of water you need will depend on the consistency of the tahini you use and the consistency of dressing you desire.
Assemble your bowl: Divide the noodles between two bowls.
Divide the lettuce, pepper, edamame, red onion, and radish between each of the bowls.
Divide the dressing between two bowls and mix well.
Garnish with sunflower seeds, cilantro, and microgreens, if using.
