Salad Udon. Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Thick toothsome Japanese style udon noodles in a light soy-ginger dressing with fresh stir fried veggies.
Drain and cool in cold water.
Mix the noodles, green onion, celery, carrot, and coriander in a large bowl.
Heat oil in a pan to medium-high.
You can have Salad Udon using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Salad Udon
- Prepare 1 of serving Cooked Udon Noodles *Frozen Udon recommended.
- You need of Vegetables *e.g. Lettuce, Cucumber, Tomato, Sprouts, Edamame Beans, Sweet Corn, etc.
- It's of Protein *Cooked Chicken, Ham, Boiled Egg, Cooked Prawns, Canned Tuna, etc.
- It's 1/4 cup of Mentsuyu *See Method 2 (see recipe).
- It's of Japanese Mayonnaise.
Udon Noodle Salad Forget deep-fried noodles: Miso dressing gives this hearty vegetable meal flavor minus the saturated fat. For toppings, add whatever you like or you have in hand. This is a very popular summer dish in Japan. Today, I will share a delightful one dish meal using udon noodles and vegetables.
Salad Udon step by step
- For this dish, you need chilled ‘Mentsuyu’ (Noodle Dipping Sauce). (see recipe).
- If you want to make the sauce just for this dish, combine 1/4 cup Water, 1/8 teaspoon Dashi Powder, 1 & 1/2 tablespoons Soy Sauce and 1 tablespoon Mirin in a small saucepan, bring to the boil, and simmer for a minute. Then allow to cool. When it is cool enough, chill in the fridge..
- Prepare Udon Noodles. Cook Udon according to the instruction. Frozen Udon can be just warmed. Rinse under cold water, then drain well..
- Place drained cold Udon Noodles in a deep plate, cover with the toppings of your choice. *Note: Today I added Lettuce, Cucumber, Tomato, Sweet Corn and leftover Roasted Chicken..
- Pour the chilled ‘Mentsuyu’ over, drizzle with some Japanese Mayonnaise, and enjoy..
It is full of color, nutrition, and flavors in one dish. Try this quick and delicious dish for your busy daily life. This salad udon noodle is my staple lunch dish in summer. I like the chewy udon noodle with many crunchy vegetables pouring the chilled dashi base soup. Any vegetables for salad can be topped on the udon noodle, so you can use your favorite summer vegetables!
