Chilled Inaniwa Udon with Heirloom Tomatoes and Ratatouille Recipe

Name: Chilled Inaniwa Udon with Heirloom Tomatoes and Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped red onion (1/2-inch pieces); 1 cup cubed zucchini (1/2-inch cubes); 1/2 cup chopped red bell pepper (1/2-inch pieces); 2 cups peeled and cubed eggplant (1/2-inch cubes); 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 cloves garlic, thinly sliced; 1 pound dried inaniwa udon noodles; 1/2 cup balsamic vinegar; 2 tablespoons Japanese soy sauce; Pepper; 2/3 cup thinly sliced basil; 2 cups cubed assorted heirloom tomatoes (1-inch cubes); 1 cup arugula; 1/2 cup grated Parmesan cheese; 1/2 cup roughly chopped toasted pine nuts

Servings: persons

1/2 cup chopped red onion (1/2-inch pieces)
1 cup cubed zucchini (1/2-inch cubes)
1/2 cup chopped red bell pepper (1/2-inch pieces)
2 cups peeled and cubed eggplant (1/2-inch cubes)
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 pound dried inaniwa udon noodles
1/2 cup balsamic vinegar
2 tablespoons Japanese soy sauce
Pepper
2/3 cup thinly sliced basil
2 cups cubed assorted heirloom tomatoes (1-inch cubes)
1 cup arugula
1/2 cup grated Parmesan cheese
1/2 cup roughly chopped toasted pine nuts

1
Combine the red onion, zucchini, bell pepper, and eggplant in a large bowl and cover with cold water.
2
Soak the vegetables for 10 minutes, then drain.
3
Heat 1/2 cup of the olive oil in a large saute pan over medium heat for 1 minute, then add the vegetables and garlic.
4
Saute, stirring often, until the vegetables are cooked through but not too soft, about 8 minutes.
5
Transfer the vegetables to a bowl and refrigerate until cool, about 20 minutes.
6
Place a large pot of water over high heat and bring to a boil.
7
Add the noodles and cook until al dente, following package instructions.
8
Then transfer the noodles to a colander or fine-mesh sieve and rinse well under cold water.
9
Drain and set aside.
10
Finish the vegetables by stirring in the balsamic vinegar, soy sauce, and the remaining 2 tablespoons olive oil.
11
Season with a few grinds of pepper, then mix in the basil.
12
To assemble the dish, divide the noodles among 4 plates and top each with one-fourth of the heirloom tomatoes followed by the vegetable mixture, arugula, Parmesan, and pine nuts.

1045

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup chopped red onion (1/2-inch pieces), 1 cup cubed zucchini (1/2-inch cubes), 1/2 cup chopped red bell pepper (1/2-inch pieces), 2 cups peeled and cubed eggplant (1/2-inch cubes), and more.

Yes, Chilled Inaniwa Udon with Heirloom Tomatoes and Ratatouille falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Inaniwa Udon with Heirloom Tomatoes and Ratatouille

How did you like this recipe?

Frequently Asked Questions