Ingredients (Serves 2)

• 2 packs udon noodles (440g)
• 2 stalks mizuna (54g), cut into 3cm lengths
• 1/2 cucumber (49g), julienned
• 1/3 long green onion (20g, about 30cm), cut into fine shreds and soaked in water
• 2 slices thick-cut ham, julienned
• 3 tablespoons plus extra Kewpie Deep-fried Sesame with Ponzu Sauce Dressing
  

Instructions

1. Cook udon noodles according to package directions. Rinse under cold water, chill thoroughly, and drain well.
2. Cut mizuna into 3cm lengths.
3. Julienne cucumber and ham. Shred the long green onion into fine strips, soak in water, then drain. Toss all in a bowl with 3 tablespoons of dressing.
4. On serving plates, layer mizuna, then udon, and top with the dressed vegetable and ham mix. Drizzle with additional dressing to finish.

Tips

• Ensure the udon is well-drained to keep the salad fresh and crisp.
• Use pre-cooked udon for a faster prep time—just follow the label instructions.