Apple & Cucumber Noodle Salad
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Prep: 20 mins
Cook: 10 mins
Chewy udon noodles tangle with ribbons of crunchy veg and crisp, shredded apple in this zingy, refreshing salad, finished with a zippy pickled ginger and lime dressing and a scattering of black onion seeds.
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443 kcal
(per portion)
Ingredients you'll need
  • 2 tbsp cider vinegar
  • 1 tbsp caster sugar
  • 1 red onion
  • A thumb of ginger
  • 1 lime
  • ½ x 200g udon noodles
  • 1 carrot
  • 1 cucumber
  • 1 apple
  • 1 chilli
  • 2 tsp black onion seeds
  • 50g watercress
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
You'll need
  • Large pan with a lid
  • Vegetable peeler
Step by step this way
  • 1.

    Fill a large pan with water and bring to the boil. Add 2 tbsp cider vinegar, 1 tbsp caster sugar and 1 tbsp olive oil to a large bowl, and whisk well with a good pinch of salt.

  • 2.

    Peel and thinly slice the red onion. Add it to the bowl, turning over a few times. Peel and grate in the ginger. Zest in the lime and juice in 1 half. Mix and set aside to pickle.

  • 3.

    When the water in the pan is bubbling, add the noodles and cook for 8-10 mins till tender. Drain and rinse under cold water. Tip back into the pan.

  • 4.

    Trim and peel the carrot. Use the veg peeler to shave ribbons off the carrot, turning as you go. When you get to the middle, finely chop it. Add to the bowl. Repeat with the cucumber.

  • 5.

    Quarter and core the apple. Coarsely grate it and add to the bowl. Thinly slice the chilli, flicking out the seeds for less heat. Add 2 tsp black onion seeds and mix well. Add the noodles to the bowl and toss together.

  • 6.

    Divide the watercress between 2 plates and top with the pickled vegetable noodle salad. Serve with a quarter of lime each to squeeze over.

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