This appetizer is quick and easy to make. It is ready to serve in the time it takes to cook and cool the udon. Turn it into a main dish by adding sautéed tempeh or tofu.

Servings 6 to 8

Ingredients

8 ounce Clearspring Udon
6 scallions, cut into thin diagonal slices
1 small cucumber, cut into thin matchsticks
2 tablespoons lightlytoasted black and whitesesame seeds

For peanut sauce

2 tbsp fresh ginger juice
2 tbsp peanut butter
11/2 tbsp tahini
1/2 tbsp Clearspring Toasted Sesame Oil
6 drops hot sesame oil
3 tbsp Clearspring Soya Sauce 
1 tbsp Clearspring Malt Syrup 

1. Bring a large pot of water to a rolling boil. Add the udon noodles and cook 10 minutes, or according to package directions. Drain and rinse with cold water.
2. Combine all of the sauce ingredients in a small bowl. Stir until well blended.
3. Place the cooled noodles in individual serving bowls. Drizzle with the sauce, garnish with cucumbers and scallions, and sprinkle with sesame seeds.

• Top with chopped pickles or shredded nori.
• For a “sesame” version, reverse the ratio of peanut butter and tahini.
• Add julienned carrots or daikon radish.
• Spice it up with 1 or 2 drops of extra-hot sesame oil or a sprinkle of cayenne pepper.