Why You’ll Love this Fresh Udon Noodle Salad
There are three irresistible reasons why this udon noodle salad will become your new favorite meal. First, it’s incredibly quick to prepare—those udon noodles cook in just two minutes, making this perfect for busy weeknights when I’m starving and impatient.
Second, the invigorating combination of cool cucumber, edamame, and carrots creates a satisfying crunch against those chewy noodles.
Finally, that sesame-ginger dressing? Pure magic. It’s tangy, savory, and just the right amount of salty. I love how this dish tastes even better after chilling, though I rarely have the willpower to wait that long.
What Ingredients are in Fresh Udon Noodle Salad?
This udon noodle salad combines invigorating vegetables with chewy noodles, all tossed in a tangy Asian-inspired dressing. The beauty of this recipe lies in its simplicity and vibrant flavors. I love how the cool cucumber provides a satisfying crunch against the soft udon, while the edamame adds little pops of protein throughout. The dressing brings everything together with its perfect balance of sesame oil, rice vinegar, and ginger—creating a dish that’s light enough for summer but satisfying enough for a complete meal.
- 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, keep in mind that you can customize based on what you have available. The Braggs liquid aminos can be omitted if you prefer a less salty dish, or substituted with tamari for a gluten-free option. Fresh ginger will give you the brightest flavor, but ground ginger works in a pinch. And don’t worry if you can’t find baby carrots specifically—any carrot will do when grated. The most important element is those udon noodles, which have that distinctive chewy texture that makes this salad so satisfying.
How to Make this Fresh Udon Noodle Salad
The beauty of this udon noodle salad is in the preparation—it’s all about timing and temperature.
Start by prepping all your vegetables first: peel and seed 1/2 cucumber before cutting it into thin matchsticks, slice 2 green onions, grate 1 baby carrot, and measure out 1/4 cup of edamame. Make the dressing by whisking together 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, 1 tablespoon Braggs liquid aminos (or soy sauce), 1/4 teaspoon ginger, 1/2 teaspoon minced garlic, and a squeeze of lemon juice to taste.
Pop both the prepped veggies and dressing into the refrigerator to chill while you handle the noodles.
Now for the star of the show—those gloriously chewy 7 ounces of udon noodles. Cook them according to the package directions, but keep a watchful eye as they typically only need about two minutes.
The secret to perfect udon salad? Rinsing, rinsing, and more rinsing. Once cooked, drain the noodles in a colander and rinse thoroughly with cold water until they’re completely cool to the touch. This step is essential as it removes excess starch and stops the cooking process.
Let them drain for about 5 minutes, then—you guessed it—rinse them again and give them a good shake to remove excess water.
When your noodles are properly cooled and drained, transfer them to a large bowl and add the chilled cucumber and edamame.
Pour your tangy dressing over everything and toss gently to coat each noodle with that sesame-ginger goodness. For the finishing touch, sprinkle the grated carrot on top for a pop of color and freshness.
While the salad is delicious immediately, it reaches peak flavor after chilling in the refrigerator for about an hour, allowing all those wonderful flavors to meld together. Who knew patience could taste so good?
Fresh Udon Noodle Salad Substitutions and Variations
While udon noodles create the foundation of this invigorating salad, countless variations can transform this dish to suit your taste preferences or whatever ingredients you happen to have on hand.
I often swap in soba or rice noodles when my pantry’s running low on udon.
For protein, try adding grilled chicken, seared tofu, or my personal favorite—plump shrimp that I quickly marinate in a bit of the dressing.
Not a fan of edamame? Substitute with snap peas or green beans.
And don’t feel bound by the vegetables listed. Red bell peppers, shredded cabbage, or even mango can bring delightful new dimensions.
What to Serve with Fresh Udon Noodle Salad
Many delightful accompaniments can elevate your fresh udon noodle salad from a simple side dish to the star of a complete meal.
I love pairing it with grilled teriyaki chicken or seared tofu for protein. The cool, tangy noodles contrast beautifully with warm, crispy vegetable gyoza or spring rolls.
For a lighter option, miso soup makes a perfect starter.
And don’t forget about drinks—a chilled green tea or cucumber-infused water complements the Asian flavors wonderfully.
When I’m feeling fancy, I’ll add a small side of pickled ginger or kimchi for that extra zing.
Trust me, your taste buds will thank you.
Final Thoughts
Creating this simple udon noodle salad has become one of my favorite ways to enjoy a light yet satisfying meal.
I love how the chewy noodles soak up that perfect balance of sesame oil, rice vinegar, and just enough soy sauce. The cool cucumbers and edamame add such wonderful texture against those slippery udon strands.
What makes this recipe truly special? It’s incredibly adaptable.
Don’t have edamame? Throw in some peas. Craving protein? Add tofu or shredded chicken.
And on those sweltering summer days when cooking feels impossible, isn’t it nice to have something invigorating waiting in the fridge?
