Why You’ll Love this Asian Udon Noodle Salad
When you’re craving something both invigorating and satisfying, this Asian Udon Noodle Salad hits all the right notes. I’m obsessed with how the chewy udon noodles, crisp vegetables, and zingy dressing come together in perfect harmony.
The combination of cool cucumber, colorful carrots, and protein-packed edamame creates a rainbow of nutrition in every bite. The sesame-ginger dressing, with its perfect balance of nutty, tangy, and savory flavors, coats every strand of those delightfully thick noodles.
The best part? It’s incredibly versatile. Need a quick lunch? Done. Looking for a side dish that’ll impress dinner guests? This is it. And on hot summer days, nothing beats this rejuvenating, no-fuss meal.
What Ingredients are in Asian Udon Noodle Salad?
This invigorating Asian Udon Noodle Salad combines chewy noodles with crisp vegetables and a tangy dressing that brings everything together perfectly. The beauty of this dish lies in its simplicity and the way the flavors complement each other. You’ll love how the cool cucumber and vibrant carrots play against the substantial udon noodles, while the sesame-ginger dressing adds that unmistakable Asian flair.
- 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, feel free to make some substitutions based on what you have on hand. Not a fan of edamame? Try green peas instead. Can’t find fresh udon? The dried variety works just as well, though the texture might be slightly different. And regarding the Braggs liquid aminos, this gives a nice umami flavor with less sodium than traditional soy sauce, but either will work wonderfully. Just remember, if you’re watching your salt intake, you might want to omit it altogether as mentioned in the recipe notes.
How to Make this Asian Udon Noodle Salad
Start by prepping all your vegetables and whisking together the dressing ingredients ahead of time. Slice 1/2 cucumber into thin matchsticks after peeling and removing the seeds, grate 1 baby carrot, slice 2 green onions, and measure out 1/4 cup of edamame.
For the dressing, combine 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, 1 tablespoon Braggs liquid aminos (or soy sauce if you prefer), 1/4 teaspoon ginger, 1/2 teaspoon minced garlic, and a squeeze of lemon juice to taste. Pop everything in the fridge to chill while you work on the noodles.
Now for the star of the show – the udon noodles. Cook the 7-ounce package according to the package directions, but keep a close eye on them. These thick, chewy noodles cook surprisingly fast, usually in just about 2 minutes. Once cooked, drain them in a colander and rinse thoroughly with cold water. And when I say rinse, I mean really rinse them. Give those noodles a cold shower until they’re completely cool to the touch. Let them drain for about 5 minutes, then—and this is essential—rinse them again and shake off excess water. This process removes the starch and prevents them from becoming one sticky blob, which nobody wants in a lively salad.
After the noodles have drained properly, transfer them to a large bowl and add the chilled cucumber and edamame. Pour the prepared dressing over everything and toss gently to combine. The sesame oil gives it a nutty flavor while the rice wine vinegar adds that perfect tang. Sprinkle the green onions and grated carrot on top for a colorful finish. Using a wok cooking system would make this process even more efficient with its versatile high-heat capabilities. The contrast between the cold, chewy noodles and the crisp vegetables creates a texture paradise in every bite.
Asian Udon Noodle Salad Substitutions and Variations
While the classic version of this salad is utterly delicious, you can easily customize it to suit your taste preferences or whatever ingredients you happen to have on hand. Swap the udon for soba or rice noodles if that’s what’s in your pantry. Not a fan of cucumber? Try bell peppers or snap peas instead.
You can turn this into a heartier meal by adding protein—grilled chicken, shrimp, or tofu work beautifully. For a spicier kick, mix in some sriracha or red pepper flakes to the dressing. I’m particularly fond of adding sliced mango for a sweet contrast to the savory dressing.
The versatility is what makes this recipe so wonderful. Don’t have edamame? Throw in some frozen peas. Missing rice vinegar? Apple cider vinegar works in a pinch.
What to Serve with Asian Udon Noodle Salad
Many delicious options complement this invigorating udon noodle salad perfectly, creating a complete and satisfying meal. For protein, I recommend grilled teriyaki chicken, seared salmon, or crispy tofu—all wonderful additions that turn this side into a hearty dinner.
Need something simpler? Try pairing with veggie spring rolls or gyoza dumplings, which offer that lovely textural contrast we all crave. The cooling cucumber in the salad works beautifully against spicier mains like sriracha-glazed anything.
For a casual gathering, why not create an Asian-inspired spread? Add some edamame pods sprinkled with sea salt, miso soup in small cups, and perhaps a platter of fresh fruit for dessert. Trust me, the tangy dressing in this salad practically begs for these accompaniments.
Final Thoughts
Every great recipe deserves a place in your regular rotation, and this Asian Udon Noodle Salad might just become your new go-to for warm weather dining. I’m convinced it hits all the right notes—refreshing, satisfying, and bursting with vibrant flavors that dance on your palate.
What makes this dish truly special is its versatility. Need a quick lunch? This is it. Potluck contribution? You’re covered. Looking for something that tastes even better the next day? Well, hello there, perfect meal prep option.
The balance of chewy udon noodles, crisp vegetables, and that zippy dressing creates something greater than the sum of its parts. And isn’t that what we’re all looking for in a recipe—something simple that somehow feels special?