Tart and Tangy Udon Noodle Salad

This fast and easy udon noodle salad (15 minutes start to finish)is a real party on the lips. While the noodles are cooking chop mizuna greens, tomato, and firm tofu, along with a few sheets of dried nori (I like to use kitchen scissors to cut the nori into strips). When the noodles are finished, drain them and rinse in luke-warm water, shake off most of the water, then toss into the other ingredients. To dress: sesame oil, fig vinegar and rice vinegar (umbeboshi would work too), a few shakes of chili oil, hot sauce, black pepper, and black sesame seeds.Yumbo deluxe.