![JapaneseSummerNoodleHiyashiChuka JapaneseSummerNoodleHiyashiChuka](https://hakubaku.com.au/wp-content/uploads/bb-plugin/cache/JapaneseSummerNoodleHiyashiChuka-2-landscape-fb0d040af8e125fea62ce28e6a633354-bonapl4627sd.jpg)
Japanese Udon Salad
SERVES: 4 DIFFICULTY: Medium
Pickled ginger and 7-pepper spice will really tickle the tastebuds
![](https://hakubaku.com.au/wp-content/plugins/bb-plugin/img/pixel.png)
INGREDIENTS
90g Cucumber (finely sliced)
2tbsp Salt
2tsp Sunflower oil
60g Pickled ginger (shredded)
115g Chinese leaves(shredded)
2tsp Japanese 7-pepper spice(or lemon pepper)
270g Hakubaku udon noodles
METHOD
STEP ONE:CUCUMBER
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.
STEP THREE:SERVING
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).