90g Cucumber (finely sliced)
2tsp Sunflower oil
60g Pickled ginger (shredded)
115g Chinese leaves(shredded)
2tsp Japanese 7-pepper spice(or lemon pepper)
270g Hakubaku udon noodles
Japanese Udon Salad
Put the cucumber into a colander, sprinkle with salt and leave to drain for 30 minutes.
Rinse well under cold running water and pat dry with kitchen paper.
STEP TWO: UDON NOODLES
Cook noodles according to packet instructions.
Drain well and toss with the oil.
Stir the cucumber and pickled ginger into the noodles.
Add the chinese leaves.
Transfer into a serving bowl.
Sprinkle with the Japanese 7-pepper spice(or lemmon pepper).