- 2 tbsp cider vinegar
- 1 tbsp caster sugar
- 1 red onion
- 1 lime
- ½ x 200g udon noodles
- 1 cucumber
- 1 apple
- 2 tsp black onion seeds
- 50g watercress
- 1 tbsp olive oil
- Sea salt
- Large pan with lid
- Vegetable peeler
- 1.
Fill a large pan with water and bring it to the boil. Pour 2 tbsp cider vinegar, 1 tbsp caster sugar and 1 tbsp olive oil into a large bowl. Add a pinch of salt and whisk together.
- 2.
Peel and thinly slice the red onion. Add it to the bowl, turning a few times. Grate in the lime zest and squeeze in the juice from 1 half. Stir and set aside to quickly pickle.
- 3.
When the water in the pan is boiling, add half the pack of udon noodles and cook for 8-10 mins till tender. Drain, rinse with cold water and tip the noodles back into the pan.
- 4.
While the noodles cook, peel the cucumber, then use the peeler to shave it into ribbons, turning as you go. When you get to the seeded middle, finely chop it. Add the cucumber to the bowl with the pickling red onion.
- 5.
Quarter and core the apple. Coarsely grate it and add it to the bowl. Add 2 tsp black onion seeds and mix. Add the noodles and toss together.
- 6.
Divide the watercress between 2 plates and top with the pickled veg and noodles. Serve with a wedge of lime to squeeze over.
- Tip
Noodling around
Your extra noodles will keep in the cupboard till you’re ready to cook with them. You can cook and toss them into another stir-fry, add them to a warming broth, toss them with sesame oil, seeds and fresh veg to make a salad... and of course you can head over to abelandcole.co.uk/recipes for oodles of noodly inspiration.
