Udon Noodle Salad Recipe
A Refreshing Twist on Japanese Noodles. Udon noodle salad is a delightful and refreshing dish that transforms traditional udon noodles into a cold, vibrant salad, perfect for warm weather or a light meal.
- Cuisine: Japanese
Ingredients
Units
Scale
For the dressing:
- 2 Tbsp mirin, nikkitta (microwaved 20–30 secs to reduce alcohol)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tsp honey
For the noodles:
- 1 bunch of udon noodles per person, cooked per package directions
- 1–2 cups green beans, blanched and shocked in ice cold water
- 2 cups cherry tomatoes, quartered
- 1/2 japanese cucumber, thinly sliced into long matchsticks
- 1 avocado, sliced
For serving:
Freshly toasted and cut nori (dried seaweed), kaiware daikon (radish sprouts), shiso, chopped green onions, freshly toasted and ground sesame seeds, lemon juice, freshly cracked black pepper or white pepper, ichimi or shichimi red pepper
Optional: katsuobushi (dried katsuo shavings)
Instructions
- Prepare your dressing first and set aside.
- Boil the udon noodles (and blanch green beans about 1 min. -1min. 30 secs together to save time).
- Drain both and set in an ice bath to chill, mixing a few times to distribute the cold water.
- Remove and drain again or pat dry with a tea towel. (so the extra water doesn’t dilute the dressing).
- For serving, use a large plate or bowl and first put in the udon noodles. Top with the green beans, cucumber, tomatoes and avocado.
- Drizzle the dressing evenly over and enjoy!