Udon Salad
Fresh, vibrant, and deliciously satisfying, this Udon Salad is the perfect fusion of wholesome ingredients and bold Asian-inspired flavors. Featuring silky udon noodles tossed with crisp cucumbers, sweet carrots, crunchy red bell peppers, and protein-packed edamame, this salad is as colorful as it is nourishing. A tangy-sweet dressing made with soy sauce, rice vinegar, sesame oil, honey, and aromatic ginger and garlic ties all the flavors together beautifully. Topped with a sprinkle of toasted sesame seeds, this versatile dish is perfect as a light lunch, side dish, or even a crowd-pleasing main course. Ready in just 25 minutes, this refreshing noodle salad can be served chilled or at room temperature, making it an ideal choice for any occasion. Whether you're meal-prepping or entertaining, this udon salad is sure to impress!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 400 grams udon noodles
- 1 large cucumber
- 1 large carrot
- 1 medium red bell pepper
- 1 cup edamame (shelled)
- 3 stalks green onions
- 2 tablespoons toasted sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger (grated)
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of water to a boil and cook the udon noodles according to the package instructions. Drain the noodles, rinse under cold water, and set aside to cool completely.
While the noodles are cooling, prepare the vegetables. Slice the cucumber into thin matchsticks, julienne the carrot, and cut the red bell pepper into thin strips.
Cook the edamame by boiling or steaming for 3-5 minutes, then rinse with cold water and set aside.
Slice the green onions thinly, both the white and green parts, and set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled udon noodles, cucumber, carrot, red bell pepper, edamame, and green onions.
Pour the dressing over the noodle and vegetable mixture, then toss well to coat everything evenly.
Transfer the udon salad to a serving bowl or individual plates. Sprinkle with toasted sesame seeds just before serving.
Serve chilled or at room temperature and enjoy your flavorful udon salad.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 9.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 548 mg | 12% | |
*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.
