25 grams (.9 ounces) red onion, (1/4 small red onion) roughly chopped
10 grams flat-leaf parsley (1/3 cup packed)
2 grams garlic (1 small clove)
2 tablespoons olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon salt
100 grams (3.5 ounces) Lebanese or Japanese cucumbers, cut into cubes
45 grams (1.6 ounces) feta cheese, crumbled
Directions
Boil the udon 1 minute less than what the package directions say and then immediately drain and wash them with very cold water to chill the noodles.
Put the roasted bell pepper, olives, red onion, parsley, garlic, olive oil, red wine vinegar, oregano and salt into the bowl of a small food processor.
Pulse until the mixture is uniformly chopped, but still a little chunky.
Pour this mixture over the udon noodles and toss to coat evenly.
Plate the pasta and top with the cucumbers and feta.
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