Ingredients
2 garlic cloves, minced
1 tbsp ginger, grated
¼ cup Kikkoman GF soy sauce
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
¼ cup peanut oil
3 tbsp sesame oil
dash of Kaitaia Fire
½ red capsicum, julienned
½ yellow capsicum, julienned
½ orange capsicum, julienned
4 red onions, minced
2 cups snow peas, sliced
1 tbsp sesame seeds, toasted
1 pkt Udon noodles
Directions
In a resealable bag, combine the garlic, ginger, soy sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, peanut oil, sesame oil and Kaitaia Fire. Shake to blend then set aside.
Cook noodles as per packet then drain and place in a serving bowl.
Combine capsicum, onion and peas in a glass bowl. Heat in microwave until warm but still crisp. Add to the noodles in the bowl and pour the dressing all over. Toss to coat everything in dressing then sprinkle toasted sesame seeds over the top.
History: In AD 1241, Enni, a Rinzai monk, introduced flour milling technology to Japan. Floured crops were then made into noodles such as udon, soba and pancakes which were eaten by locals. Milling techniques were spread around the country. In the Edo period, the thicker wheat noodle was generally called udon and served with a hot broth called 'nurumugi'. The chilled variety was called 'hiyamugi'.
