Udon Noodle Salad

READY IN: 20mins
Recipe by Sackville

I found this on the web and thought it sounded like a healthy meal, that wouldn't be hard to dress up with other veggies or possibly some chicken or shrimp.

Top Review by Karl in Pacifica, Ca

This was good. I shaved the vegetables using a mandoline. Next time I think I will omit the vegetable oil. I do not think the extra oil is needed. I made this simply because we had all the ingredients. I made it the night before and it was gone the next day. It’s good. Changes: I did add some chopped peanuts (which I rinsed in a colander to reduce salt) which I think was a great addition. I think with omitting the peanuts this would be a great side to a chicken satay.

Ingredients Nutrition

Directions

  1. Dip the udon noodles in boiling water for 20 to 30 seconds.
  2. Drain and cool in cold water.
  3. Mix the noodles, green onion, celery, carrot, and coriander in a large bowl.
  4. Heat oil in a pan to medium-high.
  5. Add ginger and garlic and sauté for a couple minutes.
  6. Be careful not to burn.
  7. Remove from the heat, and add in the soy sauce, vinegar, sesame oil, and sugar.
  8. Mix well, and pour over the noodles.
  9. This is best served cold.

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