Udon Noodle Salad
Bright, vibrant, and bursting with flavors, this Udon Noodle Salad is a refreshing twist on a classic noodle dish that's perfect for any occasion. Featuring tender, chewy udon noodles tossed with crisp julienned carrots, crunchy cucumber, sweet red bell peppers, and protein-packed edamame, this salad offers a satisfying mix of textures and colors. The sesame-ginger dressing, made with a harmonious blend of sesame oil, soy sauce, rice vinegar, honey, and fresh ginger, infuses every bite with a zesty, nutty richness. Topped with toasty sesame seeds and optional cilantro, this versatile dish can be served as a light lunch, a chilled side dish, or a make-ahead meal for meal prep. Quick to prepare in just 30 minutes, this udon noodle salad is a must-try for fans of Asian-inspired cuisine. Keywords: udon noodle salad, sesame ginger dressing, chilled noodle salad, Asian-inspired salad, quick summer recipes.
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Recipe Information
Ingredients
- 400 grams Udon noodles
- 1 medium Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 150 grams Edamame (shelled)
- 2 stalks Green onions
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Ginger (grated)
- 1 tablespoon Sesame seeds
- 2 tablespoons Cilantro (optional, chopped)
Instructions
Bring a large pot of water to a boil. Add the udon noodles and cook according to the package instructions (usually 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
While the noodles are cooking, prepare the vegetables. Peel the carrot and julienne it into thin strips. Cut the cucumber into thin slices or strips. Deseed and slice the red bell pepper into thin strips. Chop the green onions into small pieces.
Prepare the dressing by whisking together sesame oil, soy sauce, rice vinegar, honey, and grated ginger in a small bowl until well combined.
In a large mixing bowl, combine the cooked and cooled udon noodles, julienned carrot, cucumber, red bell pepper, edamame, and green onions.
Pour the prepared sesame dressing over the noodle and vegetable mixture. Toss gently to evenly coat everything with the dressing.
Sprinkle sesame seeds over the salad and mix lightly. If desired, garnish with chopped cilantro for added flavor.
Serve the udon noodle salad immediately, or chill in the refrigerator for 20-30 minutes before serving for an even more refreshing dish.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 554 mg | 24% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.8 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
