Udon Noodle Salad with Fresh Green Beans

(from kylerhea’s recipe box)

Serving size = 1 cup

  • Or use any long-stranded, whole grain pasta such as linguine, spaghetti, or angel hair
    Per serving:: 110 calories Carbs:: 14 grams Exchanges:: Starch 0.5 Vegetable 1, Fat 1

Source: Diabetes Forecast

Prep time: 25 minutes
Cook time: 10 minutes
Serves 10 people

Categories: Asian, Green Beans, May2013, Noodles


  • 3 oz Udon Noodles*
  • 1 lb trimmed green beans
  • 2 lg carrots, peeled and thinly sliced
  • 1 lg red bell pepper, sliced into thin strips
  • 1 cup sliced scallions
  • Dressing::
  • 1/4 cup rice vinegar
  • 1 Tbs fresh lime juice
  • 1/2 Tbs lite soy sauce
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 3 Tbs peanut oil
  • 1/2 tsp hot sauce
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 Tbs toasted sesame seeds


  1. Break the Udon noodles in half and cook them according to package directions. During the last 3 minutes, add the green beans and carrots. Drain well and rinse lightly with cold water; then drain again.

  2. Add the noodles, green beans, to a large serving bowl. Add the red peppers, cucumber, and scallions and toss together.

  3. In a small bowl, whisk together the rice vinegar, lime juice, soy sauce, garlic, mustard, and honey. In a thin stream, slowly add the peanut oil, whisking constantly. Add the hot sauce and black pepper, and whisk again. Add the dressing to the salad, and toss to coat. Top with sesame seeds.

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