Cold Udon Salad Recipe

This cold udon salad recipe is bright, fresh, loaded with veggies, and tossed with an irresistible sesame lime dressing! An easy 15-minute lunch or dinner you can make with cucumber, avocado, edamame, or any of your favorite vegetables.

It’s delicious enough as an appetizer or side dish, or hearty enough for a full meal. This udon salad makes a great work from home lunch or quick dinner idea.

It’s probably clear from all my noodle recipes, that I am a huge noodle fan – in any form, but especially cold cooked noodles in the summer months!  I love Italian pasta, Asin inspired noodle dishes, pasta salads, and delicious comforting soups with loads of cooked orzo. And this is the perfect cool recipe to enjoy on hot summer days.

This green goddess udon noodle salad is a giant bowl of fresh and tasty ingredients.

One of the  best cold udon dishes, you can serve these tasty udon noodles for lunch or a quick meal. These fresh udon noodles are easy, versatile, and inexpensive.

This Udon Noodle Salad Recipe Is

• Bright
• Fresh
• Tangy
• Crunchy
• Hearty
• Simple to Make, Ready in 15 Minutes
• Vegan, Vegetarian, Dairy Free

What Are Udon Noodles

Udon noodles are traditional in Japanese cuisine and are made with wheat flour. The fresh noodles have a wonderfully chewy texture, and are a great option for a quick lunch or dinner.

These cold udon noodles are a popular dish, you can find the noodles at Japanese supermarkets or get them online. I like serving my cold udon noodle salad with vegetables too, so I can get more nutrition into each bite!

What’s In This Udon Salad Recipe with Vegetables?

See the recipe card below for full ingredient amounts and recipe instructions!

• Udon Noodles – I used udon noodles for their gorgeous green color!  They also have added B vitamins and minerals, which are more nutritious than traditional udon.
• Kale or Other Greens
• Snap Peas or Edamame
• Green Onion or Spring Onions, sliced
• Avocado
• Cucumber
• Low Sodium Soy Sauce – I like using a low sodium soy sauce to reduce the amount of salt overall in my recipes.
• Lime Juice – or rice vinegar for a nice acidity.
• Maple Syrup – honey, or a little sugar for sweetness, even brown sugar.
• Toasted Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this salad. Toasted sesame oil is traditional in a lot of Asian dishes, and will give you salad the perfect flavor.
• Sesame Seeds – I love adding a handful of these sesame seeds to finish off this recipe! These seeds add a nice crunch and light flavor to this dish.
• Red Chili Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.

Optional Add-Ins

• If you don’t have sesame oil, olive oil is a great substitute.
• Mushrooms – shiitake mushrooms, 
• Fresh ginger
• Bonito Flakes or dashi powder
• Red bell pepper
• Wasabi paste for spice

How Do I Make Salad with Udon Noodles?

1. Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, and drain then rinse under cold water. Set the cold noodles aside.
2. Assemble the salad ingredients into a large bowl, adding each vegetable at a time, and place the noodles in the center.
3. In a separate bowl or mason jar, mix the dressing ingredients: soy sauce, lime, agave, and sesame oil.  Pour the dressing over the salad.
4. Garnish with a sprinkle of sesame seeds and crushed red pepper flakes for heat, toss, and enjoy!

More Lunch Salad Recipes You’ll Love!

• Thai Chickpea Salad with Peanut Sauce Dressing Recipe 
• Beet and Apple Salad 
• Lemon Quinoa Salad Recipe  
• Black Lentil Salad Recipe 
• Vegan Ramen Noodle Salad Recipe

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Cold Udon Salad

Kelly Jensen

This cold udon noodle salad recipe is bright, fresh, loaded with veggies, and tossed with an irresistible sesame lime dressing! An easy 15-minute lunch or dinner you can make with cucumber, avocado, edamame, or any of your favorite vegetables.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Pasta, Salad

Cuisine American, Asian

Servings 3

Calories 393 kcal

Equipment

• Large Pot
• Mixing Bowl

Ingredients

  

1x2x3x

• 7 ounces udon noodles
• 1 cup baby kale
• 1 cup snap peas or shelled edamame
• 1 cucumber cubed or sliced
• 1 avocado sliced
• 1 teaspoon low sodium soy sauce
• 1 lime juiced
• 1 teaspoon agave
• ½ teaspoon sesame oil
• Sesame Seeds & Pepper Flakes for garnish

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Instructions

 

• Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, and drain then rinse under cold water.
• Assemble the salad ingredients into a bowl, adding each vegetable at a time, and place the noodles in the center.
• In a separate small mixing bowl or mason jar, mix the dressing ingredients: soy sauce, lime, agave, and sesame oil.  Pour the dressing over the salad.
• Garnish with sesame seeds and crushed red pepper flakes for heat, toss, and enjoy!

Video

Nutrition

Calories: 393kcalCarbohydrates: 61gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 874mgPotassium: 633mgFiber: 11gSugar: 12gVitamin A: 2767IUVitamin C: 57mgCalcium: 101mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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