United Noodle Recipes

Grilled Fingerling Potato Salad with Honeycrisp Apples and Creamy Sesame Vinaigrette
Developed by Rachael White, United Noodles

Makes 4 Servings

12 small to medium fingerling potatoes
1 tablespoon olive oil
salt and pepper to taste
4 cups baby greens (spinach, kale, or spring mix)
1 Honeycrisp apple, cored and thinly sliced
1/4 cup (or to taste) Kewpie Sesame Salad Dressing

Put the potatoes in a pot and cover with 1 inch of water. Bring to a boil over high heat and cook for 5 minutes or until the potatoes are still firm but can be pierced with a knife.

Drain the potatoes and transfer and allow to cool until they are easy to handle. Cut them in half lengthwise and transfer to a large bowl. Toss with the olive oil and season with salt and pepper.

Heat a grill to high heat. Grill the potatoes cut side down for about 3 minutes until they form nice grill marks. Return to the bowl and assemble the salad.

Combine the greens, apple slices, and grilled potatoes in a large salad bowl and toss with the dressing. Serve immediately.

Nihon Burger with Creamy Miso Spread
Developed by Rachael White, United Noodles

Makes 4 burgers
1 pound 80% lean ground beef
4 hamburger buns
salt and pepper

For the miso sauce:
2 tablespoons red miso paste
2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 teaspoon sugar

Other toppings (optional):
Pickled Red Onions (recipe follows)
Radish Sprouts
Grilled Scallions
Lettuce Leaves
Grilled Shiitake Mushrooms

For the hamburgers:
Preheat a charcoal or gas grill to medium-high heat.
In a medium bowl, combine the ground beef with black pepper and salt. Mix gently with your hands, being careful not to work with the ground beef too much. Form the beef into 4 patties about 1/2 inch thick and slightly bigger than the hamburger buns being used. Use your thumb to gently press an indent into the center of each patty. Grill to desired doneness.

For the miso sauce:
Combine the miso paste, sour cream, and mayonnaise in a small bowl. Stir until smooth and creamy. Stir in the sugar. Set aside.

When burger patties are done, place them on hamburger buns. Top the burger patties with miso spread and other condiments. Serve immediately.

For the pickled onions:
1 medium/large red onion, thinly sliced
2 cups Kikkoman rice vinegar
1 teaspoon sugar

In a medium bowl, combine the rice wine vinegar and sugar. Stir.

Add the onion slices and press them down to ensure they are covered in the vinegar. If needed, place a sheet of plastic wrap loosely over the bowl, then press another smaller bowl over the plastic wrap to help keep the onions submerged.
Place the bowl in the refrigerator and allow to pickle for at least two hours and up to five hours. Strain the onions of the liquid and return to an airtight container. Store in the refrigerator until ready to use. The pickled onions should last about 2-3 weeks.

Whole Grain Grilled Salmon Teriyaki Bowl & Quick Japanese Pickles
Developed by Rachael White, United Noodles

Makes 4 servings

For the pickles:

2 medium carrots, peeled and sliced at an angle about 1/2 inch thick
2 turnips, peeled and sliced about 1/4 inch thick
1 cup Napa cabbage, sliced about 1/4 inch thick
2 cups Kikkoman rice vinegar
1/2 teaspoon course kosher salt
4 tablespoons sugar

For the salmon bowls:

1/3 cup Kikkoman milder soy sauce
1/4 cup Kikkoman cooking sake
1/4 cup sugar
2 teaspoons grated ginger
1 clove garlic, grated
12 oz salmon filets, skin-on
1 tablespoon Kadoya sesame oil
salt & black pepper
4 cups cooked whole grain medley, brown rice, or quinoa
1 avocado, sliced
1/3 cup sliced scallions for garnish

Begin by making the pickles. Combine the rice vinegar, salt and sugar in a glass jar or other container that can be tightly sealed (and can fit all the vegetables). Stir until the sugar and salt are completely dissolved.

Add the carrots, turnips and cabbage to the container, pressing them into the vinegar mixture so that all the vegetables are in contact with the liquid. Cover and chill in the refrigerator for 30 minutes.

Meanwhile, preheat a grill to medium-high heat.

While the grill heats, combine the sake, sugar, soy sauce, ginger and garlic in a small saucepan and heat, stirring often, until the sugar is dissolved and the mixture has thickened slightly. Set aside.

Brush the skin side of the salmon with some of the sesame oil and season the flesh side with salt and pepper. Cook until the salmon is just opaque in the center, about 7 minutes. (If you prefer your salmon to be less done, simply reduce the cooking time.)

Put the whole grain medley in serving bowls and top with the salmon, avocado and pickles. Drizzle with the teriyaki sauce, garnish with scallions, and serve immediately.

Grilled Acorn Squash with Miso Dressing
Developed by Rachael White, United Noodles

For the dressing:

2 tablespoons shiro (white) miso paste
1 teaspoon Kadoya sesame oil
1 tablespoon grated ginger
1 tablespoon Kikkoman rice vinegar
1/4 cup water
salt to taste

For the squash:

2 acorn squash, seeded and sliced in wedges 1/4 inch thick
2 tablespoons olive oil
course salt

1 tablespoon fresh thyme leaves

For the dressing:

Combine the dressing ingredients in a small bowl and whisk together until smooth. Season with salt to taste. Set aside.

Begin by heating a charcoal or gas grill to medium-high heat.

Toss the squash wedges with the olive oil and salt. Place the wedges directly over the heat and grill for 5 minutes or until they have nice grill marks. Flip and repeat on the other side. The squash should be fork tender.

Transfer the squash to a platter, drizzle with the miso dressing and garnish with the thyme leaves. Serve immediately.