Udon noodle Salad

A simple and nice spring, summer dish. I like to have dried udon on hand, so I can whip up quick lunch or dinner with few ingredients like this dish with no time!

What you need;

4 servings

  • 450g (1 lb) dried udon noodles
  • 1 red, yellow or orange pepper
  • 1 carrot
  • 1/2 head of green-leaf or romaine lettuce washed and torn to bite size pieces.
  • 4 hardboiled eggs cut into halves


  • 6 tablespoons rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 6 tbsp ground sesame seeds
  1. Using peeler, shred carrots into thin slices about 2 -3inches long. Julienne the pepper and set aside.
  2. Cook udon noodle according to instructions on package. Take care not to overcook.
  3. Meanwhile mix all the ingredients for dressing in a bowl. Mix well.
  4. Plate the lettuce pieces on a large serving plate and top with the cooked udon noodles. Scatter carrots and peppers over of the noodles, and arrange the boiled eggs on top.
  5. Serve with dressing on the side so each person can pour the dressing over their serving.

Tips: You can use cucumber, asparagus, celery or any other vegetables you like.

Try soba noodles in place of udon noodles.



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