I’ve been eating chilled udon noodles with a dashi broth since I was a wee tot. Slippery, pleasantly chewy and full of flavor, they’re one of my favorite Japanese noodles to eat chilled during the warmer months, but it’s these same qualities that make them so great in western noodle salads. For this Mediterranean-style salad, I tossed some udon noodles with a roasted red pepper and olive pesto, and topped it with crunchy cucumbers and savory feta. It’s light, refreshing and yet satisfyingly filling. Head over to PBS Food for my full post and recipe.