A light and refreshing salad that pairs Ayuko fresh udon noodles with a zesty ponzu dressing and crispy gyoza for added flavor and texture.
Ingredients (2 servings):
- 1 pack Ayuko fresh udon noodles (200 g)
- 150 ml Ayuko ponzu sauce
- ½ cucumber, julienned
- 100 g bean sprouts
- 1 spring onion, chopped
- 8 Ayuko frozen gyoza (e.g., pork & vegetable or chicken & black fungus)
- 1 tbsp vegetable oil
- Sesame seeds, for garnish
Instructions:
- Cook the udon noodles according to the package, rinse under cold water, and drain well.
- Toss cooled noodles with Ayuko ponzu sauce in a large bowl. Add cucumber, sprouts, and spring onion, mixing gently.
- Heat oil in a pan over medium-high heat and cook the frozen gyoza until golden and crispy, about 3–5 minutes per side.
- Divide the noodle salad between two plates, place the warm gyoza on top, and sprinkle with sesame seeds.
- Serve immediately for a light, refreshing meal with satisfying texture.
Allergens: Gluten (udon noodles, gyoza wrappers), Soy (ponzu sauce, gyoza filling), Shellfish (if shrimp gyoza used), Egg (possible in filling), Sesame.
