Recipes

Makes 2 servings

25 minutes

There’s never a wrong time for noodles, even if our daily routine can make it a challenge to whip up a bowl whenever we like. But thanks to this chilled udon and peanut sauce recipe, you can toss together your lunch the night before and get a jump on enjoying a satisfying lunch.

We love the texture of smoked mussels in the otherwise slick, crispy salad, but feel free to substitute any of Ekone’s tinned offerings into the mix for variation.

Ingredients:

• 2.5 ounces dry, round udon noodles
• 2 teaspoons sesame oil
• 2 tablespoons natural, low-sugar, peanut butter
• ¼ cup hot, but not boiling water
• 1 tablespoon soy sauce
• 2 teaspoons fresh ginger, grated
• 2 tablespoons honey
• 2 teaspoons yuzu kosho
• 1 can Ekone Smoked Mussels
• ½ cucumber, peeled and sliced into spears
• 2 teaspoons toasted sesame seeds
• 1 tablespoon scallions, finely chopped

Cook your udon noodles according to their package instructions, drain, toss in sesame oil and set aside. In the base of a food processor or blender, pulse the peanut butter, hot water, soy sauce, ginger, and yuzu kosho until smooth and silky.

In a large mixing bowl, toss the mussels, cucumber and noodles with your homemade peanut sauce and either serve or pack up into two containers for lunch.