This quick, light dish of udon noodles, crunchy Napa cabbage and red chili packs a punch..
Cook, rinse, drain and chill udon noodles. Meanwhile, make a dressing of sesame oil, tamari, chili sauce, peanut butter, mint, ginger, garlic, cilantro and spices such as cumin, nutmeg, cinnamon, basil, cardamom and cloves.
Toss noodles with shaved daikon, slivered red bell pepper, scallions and cabbage (all raw). Dress with the tamari mixture and serve chilled.
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