Why You’ll Love this Fresh Asian-Style Udon Noodle Salad
Three reasons you’ll love this revitalizing Udon Noodle Salad: it’s quick, it’s versatile, and it’s packed with vibrant flavors that dance on your tongue.
I’m talking about the perfect balance of chewy udon noodles, crisp vegetables, and that tangy sesame dressing that ties everything together.
Can you imagine the invigorating crunch of cucumber against those substantial noodles?
The best part? You can have this on your table in under 15 minutes. Those udon noodles cook in just 2 minutes—blink and you’ll miss it!
Plus, it’s even better after chilling, making it ideal for meal prep or summer gatherings.
What Ingredients are in Fresh Asian-Style Udon Noodle Salad?
This fresh Asian-style Udon Noodle Salad brings together the perfect combination of chewy noodles, crisp vegetables, and a tangy sesame dressing. What makes this recipe so wonderful is how the flavors meld together – the nutty sesame oil, the bright acidity from rice wine vinegar, and just enough umami from the soy sauce or liquid aminos. The beauty of this dish lies in its simplicity and the contrast between the tender noodles and crunchy vegetables.
- 7 ounces udon noodles
- 1/2 cucumber, peeled, seeded and cut into matchsticks
- 1/4 cup edamame
- 2 green onions, sliced
- 1 baby carrot, grated
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon Braggs liquid aminos (or soy sauce or tamari)
- 1/4 teaspoon ginger
- 1/2 teaspoon minced garlic
- Lemon juice, to taste
When shopping for these ingredients, don’t worry too much about exact measurements—this salad is forgiving and adaptable to what you have on hand. The udon noodles are the star, so try to find authentic Japanese ones if possible, though any thick wheat noodle will work in a pinch. For those watching sodium intake, you can reduce or omit the liquid aminos or soy sauce, as mentioned in the recipe. And if you’re looking to add more protein, this salad welcomes additions like grilled chicken, tofu, or extra edamame without missing a beat.
How to Make this Fresh Asian-Style Udon Noodle Salad
Making this invigorating udon noodle salad is all about proper preparation and timing. Start by prepping all your vegetables ahead of time—peel and seed 1/2 cucumber before cutting it into delicate matchsticks, slice 2 green onions, and grate 1 baby carrot. Measure out 1/4 cup of edamame too.
Pop all these prepped veggies into the refrigerator to chill while you handle the noodles. This cold prep makes such a difference in the final texture and really lets the crispness of the vegetables shine against the soft noodles.
For the dressing, whisk together 2 tablespoons of nutty sesame oil, 2 tablespoons of rice wine vinegar, 1 tablespoon of Braggs liquid aminos (or soy sauce if that’s what you have), 1/4 teaspoon of ginger, 1/2 teaspoon of minced garlic, and a squeeze of fresh lemon juice to taste.
The dressing can also go into the fridge to chill—cold dressing clings better to cold noodles, you know? And who doesn’t want every bite coated in that savory-tangy goodness?
Now for the star of the show—the udon noodles. Cook 7 ounces according to package directions, but keep a close eye on them! These thick wheat noodles cook surprisingly fast, usually in just 2 minutes.
Once they’re done, drain them and rinse thoroughly with cold water. And when I say rinse, I mean really rinse them—multiple times until they’re completely cool to the touch. Let them drain for about 5 minutes, then give them one more rinse and shake off excess water.
This rinsing process removes excess starch and prevents the noodles from clumping together. Finally, toss everything in a bowl—noodles, cucumber, edamame—and drizzle with the dressing.
Top with those vibrant grated carrots for a pop of color. If you can resist diving in right away, return the salad to the fridge for about an hour to let the flavors meld together perfectly.
Fresh Asian-Style Udon Noodle Salad Substitutions and Variations
Several delicious variations can transform this udon noodle salad to match whatever ingredients you have on hand or dietary needs you’re working with.
Don’t have edamame? Swap in green peas or snap peas. For protein, add grilled chicken, tofu cubes, or shrimp.
Can’t find udon? Soba or rice noodles work beautifully too.
For gluten-free eaters, rice noodles and tamari (instead of soy sauce) make this dish accessible.
Want it spicier? Add sriracha, red pepper flakes, or thinly sliced jalapeños.
Veggie options are endless—try bell peppers, radishes, or avocado chunks.
What to Serve with Fresh Asian-Style Udon Noodle Salad
Now that you’ve mastered the art of customizing your udon noodle salad, let’s talk about what companions can turn this revitalizing dish into a complete meal.
I love pairing this invigorating salad with grilled teriyaki chicken or salmon for protein. The sweet-savory flavors complement the tangy dressing perfectly.
Looking for vegetarian options? Try crispy tofu skewers or vegetable tempura on the side.
For a simple weeknight dinner, some store-bought dumplings or spring rolls create an easy Asian-inspired feast.
And don’t forget a chilled glass of green tea or a light lager beer—they cut through the sesame oil beautifully and cleanse your palate between bites.
Final Thoughts
When you bring together this harmonious blend of chewy udon noodles, crisp vegetables, and that perfect umami-rich dressing, you’ve created something truly special that transcends a simple weekday meal.
This adaptable salad welcomes your personal touch—swap in seasonal veggies or adjust the dressing to suit your taste.
Perfect for meal prep, it holds beautifully in the fridge for quick lunches.
Can’t find udon? Soba or rice noodles make wonderful substitutes.
For a heartier alternative, consider hollowing out a loaf of bread and creating a stuffed sandwich with your favorite fillings, similar to a messy Sloppy Joe that requires plenty of napkins but delivers incredible flavor.
For another refreshing summer dish, consider introducing raw shrimp marinated in lime juice and tossed with fresh vegetables for a bright ceviche alternative.
