Udon noodle salad with vegetables
- Preparation 25 min
- Cooking 5 min
- Servings 4
- Freezing I do not suggest
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🍜 My simplified version of a Japanese classic
I’ve always had a serious weakness for udon noodles. These beautiful thick, chewy noodles with that little bounce when you bite them. They’re pure joy to eat. Mix that with my love for Asian salads, fresh and bursting with flavors, and you get this recipe. I developed it wanting a homemade version of a Japanese classic, but simplified so you can make it on a Tuesday night without breaking your head. Result: a salad so good it works just as well as a side dish or main course, whether it’s summer on the deck or winter when you want something fresh on your plate. My kids are crazy about it, and I regularly put it in their lunches.
🧂 Two lessons that make all the difference
First lesson, learned the hard way: NEVER overcook your udon noodles. Overcooked, they become mushy, gluey, and not good to eat. Follow the package instructions religiously. It’s really not long, and that extra minute ruins everything. Rinse them thoroughly with cold water after cooking to stop the cooking and remove the starch that would make them stick. Second lesson, even more important: taste and reseason once your dressing is mixed with the salad. Nine times out of ten, it just needs salt for all the flavors to pop. Salt is what awakens the notes of ginger, toasted sesame and lime. Never underestimate this last step.
🥗 Perfect for lunch, summer dinner or as a side dish
This salad is my ultimate versatile recipe. I put it in my kids’ lunches. They flip for it, it’s a complete cold lunch that doesn’t get soggy. I also bring it out for a quick summer dinner on the deck with grilled shrimp on the BBQ alongside, or as a side to grilled chicken with Asian flavors. Add shrimp and you’ll literally be in heaven. Add tofu cubes, edamame, grilled chicken thighs or even salmon, and you transform a side salad into a big ultra-versatile meal bowl. It’s the kind of recipe that adapts to what you have in the fridge. And that’s exactly why I love it so much.
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🍜 NEVER overcook your udon noodles
This is THE number one rule. Udon noodles cook really fast. Follow the package instructions religiously and don’t go “just 30 more seconds.” Overcooked, they become gluey and mushy, and it’s not recoverable. Rinse them thoroughly under COLD water as soon as they’re cooked to stop the cooking and remove the starch that makes them stick together.
🧂 Taste and reseason AFTER mixing the dressing
My most important tip, and the one that changes a decent salad into a legendary salad: once the dressing is mixed with the salad, TASTE and adjust. Nine times out of ten, it just needs a little bit of salt for all the flavors to pop. Salt is what awakens the notes of ginger, toasted sesame and lime. Don’t skip this step.
🥜 Cashews: my substitute for peanuts
If you’re wondering why cashews rather than classic peanuts: my son is allergic to peanuts, so back then I made all my recipes with cashews. Result: I fell in love with the milder and creamier taste of cashew, which pairs divinely with toasted sesame oil. If you don’t have allergies at home, peanuts work too. But try the cashew version once, you might be converted like me.
🥬 DON’T massage the kale
Some recipes tell you to massage the kale with oil and salt to soften it. Here, no way. We want the texture contrast between the soft noodles, crunchy vegetables and firmer kale. It’s precisely this mix of textures that makes this salad interesting to chew. Simply slice it finely, and let it do its job.
🥢 Serve in individual portions with dressing on the side
If you’re planning leftovers or doing meal prep, serve small portions and drizzle dressing in each individual bowl. What remains in the salad bowl keeps much better WITHOUT dressing. Two days no problem in the fridge. With dressing, the salad gets soft and the noodles absorb everything, which is less pleasant the next day.
🔪 Mandoline > knife for julienne
You can cut your vegetables with a knife if you’re patient, but honestly: the mandoline is the best. It’s fast, the thickness is perfect and uniform, and the presentation is restaurant-worthy. If you have a mandoline gathering dust in the cupboard, this is the time to bring it out. Otherwise, a good chef’s knife and firm vegetables do the job.
🦐 Grilled shrimp to make it a main dish
To transform this salad into a meal dish, I add grilled shrimp on the BBQ (or in the pan if you don’t have a BBQ). Quick marinade: a mix of Clubhouse lemon herb spices OR a homemade mix of smoked paprika, onion powder, garlic powder and herbes de Provence. Grill 3-4 minutes per side until the shrimp form a C (not an O. If they’re curled like an O, they’re overcooked).
✅ What to serve with my udon noodle salad with vegetables?
This salad is super versatile, you can eat it alone or accompany it. As a main dish, add my Lime and garlic shrimp skewers for a fresh Asian combo, or my Grilled Asian chicken thighs for a flavorful protein that pairs perfectly with the dressing. For a summer buffet style dinner, accompany it with my Asian cucumber salad to double the freshness or my BBQ shrimp skewers with bacon and pineapple for a dinner that turns heads.
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Salad
- 3 packages of 200 g (7 oz) each udon noodles
- 1 cup (250 ml) curly green kale, finely sliced, well packed
- ½ orange bell pepper, cut in julienne
- 2 Nantes carrots, cut in julienne
- 2 Lebanese cucumbers, cut in julienne
- 1 bunch fresh cilantro, roughly chopped + a little for serving
- ¼ cup (60 ml) cashews, roughly chopped + a little for serving
- Sesame seeds (for serving)
- A few lime wedges (for serving)
Dressing
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (30 ml) toasted sesame oil
- 1 tbsp (15 ml) sesame seeds
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 ml) honey
- 1 tsp (5 ml) fresh ginger, grated
- Juice of ½ lime
- Salt and freshly ground pepper
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Preparation
- In a pot filled with boiling water, cook the noodles following the instructions on the package. Drain, rinse thoroughly under cold water and drain well again.
- Give a few snips with scissors to cut the noodles and transfer them to a large salad bowl. Add the rest of the ingredients and mix.
- In a bowl, put all the dressing ingredients. Salt and pepper generously and whisk to emulsify. Pour over the salad and mix well.
- Divide the salad into bowls, garnish with fresh cilantro, cashews and sesame seeds. Serve with a lime wedge.
Yes, several options work. Crushed peanuts are the classic substitute (if no allergy). Roasted sunflower or pumpkin seeds give a similar crunch without the nut allergy risk. Toasted sliced almonds work too. If you want to stay completely nut and peanut-free, simply increase the amount of sesame seeds to keep the crunchy side.
The key is rinsing with cold water immediately after cooking. Strict cooking according to the package, draining, then you run the noodles under abundant cold water for 30-60 seconds while stirring them with your fingers. This stops the cooking and removes the excess starch that causes sticking. Drain very well again before mixing with the dressing.
Absolutely, it’s even one of my favorite uses. Add grilled shrimp on the BBQ, grilled chicken thighs with Asian flavors, cubes of firm tofu golden in the pan, shelled edamame, or even grilled salmon. This salad is ultra versatile, you can personalize it according to what you have in the fridge. My favorite combo: shrimp + edamame, and we’re in heaven.
With the dressing mixed, two days maximum. Beyond that, the noodles absorb everything and the vegetables get soft. My trick: I serve individual portions and drizzle dressing bowl by bowl. What remains in the main salad bowl (without dressing) keeps better, up to 3-4 days. If you have leftover dressing, keep it in a jar in the fridge. It’s perfect for marinating a steak or drizzling another salad the next day.
To make it a complete meal dish, accompany it with my brochettes de crevettes à la lime et à l’ail or my hauts de cuisse de poulet grillés à l’asiatique for the protein. For a summer buffet, add my salade de concombre asiatique for the ultra fresh side and my brochettes de crevettes BBQ avec bacon et ananas for an impressive combo without effort.
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