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Home » Recipes » Noodle

Japanese Udon Noodle Salad

Published: Mar 9, 2025 | Modified: Jun 17, 2025 By Ryo Hikita | Leave a Comment

Japanese Udon Noodle Salad, featuring cold udon noodles topped with a colorful mix of fresh salad ingredients, is a popular dish, especially in Japanese households due to its ease of preparation. It is a great choice for those looking for a balanced meal, as it offers the satisfying texture of udon while also providing the nutritional benefits of a salad.

↓ Step-by-Step Recipe  

Japanese Udon Noodle Salad
Jump to:
  • What is Japanese Udon Noodle Salad?
  • Exploring udon salad dressings
  • Popular udon salad ingredients
  • 📋Step-by-step recipe
  • More udon recipes
  • Recipe card

What is Japanese Udon Noodle Salad?

Japanese Udon Noodle Salad is a dish made by topping cold, cooked udon noodles with fresh salad ingredients and drizzling them with Japanese-style dressing. Unlike hot udon noodle soups, which are the most common way to enjoy udon, this dish offers a unique, salad-like way to enjoy the noodles. It satisfies hunger while providing the nutritional benefits of a salad in one dish, making it a well-balanced meal that is easy to prepare.

Another great thing about this dish is how easy it is to customize by swapping out ingredients. In other words, you can use any ingredients commonly found in salads. My recipe includes lettuce, tomatoes, boiled eggs, and tuna, but feel free to substitute them with whatever you like or have on hand. Choose your favorite ingredients and discover how well udon noodles pair with salads.

Japanese Udon Noodle Salad

Exploring udon salad dressings

The dressing for this dish has several popular base flavors in Japan. These include mentsuyu (a noodle soup base), ponzu (a citrus-seasoned soy sauce), and goma dare (a sesame sauce). The choice of base significantly affects the overall flavor of the dish, as follows:

  • Mentsuyu: It has a rich umami flavor, reminiscent of udon broth.
  • Ponzu: It adds a refreshing citrusy note, enhancing the dish's brightness.
  • Goma dare: It delivers a rich, nutty flavor with a creamy consistency.

Each base has a distinct flavor, allowing you to experience different taste profiles depending on your choice. However, mentsuyu and goma dare may be harder to find depending on where you live. That's why, in this recipe, I use ponzu as the base and combine it with Japanese mayonnaise and ground sesame seeds. The result is a perfect balance of refreshing acidity and rich, creamy depth—one of my personal favorites!

If you would like to try an udon noodle salad with mentsuyu or goma dare as the base, feel free to swap out the ponzu in the recipe for mentsuyu (no need to adjust the quantity) or try a combination of goma dare and mentsuyu. Both variations create delicious Japanese-style dressings.

Popular udon salad ingredients

I would also like to mention some common ingredients used in Japanese udon noodle salad. Popular ingredients include:

  • Lettuce
  • Cucumber
  • Tomato
  • Daikon radish sprouts
  • Okra (boiled)
  • Avocado
  • Corn
  • Tuna (canned)
  • Sarada chicken (Japanese poached chicken breast)
  • Boiled pork (thinly sliced)
  • Boiled eggs or onsen tamago (hot spring eggs)
  • Ham
  • Tofu

Adding protein along with vegetables makes the dish more filling and satisfying. Of course, you can use any ingredients you like beyond this list. Aim for a well-balanced dish that is both nutritious and visually appealing.

Japanese Udon Noodle Salad

📋Step-by-step recipe

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Ingredients

Servings: 2

US Customary - Metric
  • 2 servings udon noodles (fresh, dried, pre-cooked, or frozen)
  • 2 leaves lettuce
  • ½ tomato
  • 2 boiled egg
  • 1.25 oz canned tuna

For sauce:

  • 2 Tbsp ponzu (citrus-seasoned soy sauce)
  • 1 ½ Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
  • 2 Tbsp ground white sesame seeds
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Instructions

🕒 Total: 10 mins mins
Japanese udon noodle salad_instruction-1

Step 1
In a bowl, combine ponzu, Japanese mayonnaise, and ground sesame seeds, and mix well.


Japanese udon noodle salad_instruction-2

Step 2
Tear the lettuce into bite-sized pieces. Cut the tomato into bite-sized pieces. Slice the boiled egg in half. Drain the oil or water from the canned tuna.


Japanese udon noodle salad_instruction-3

Step 3
If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions.

If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on medium power (500W) for about 4 minutes. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)


Japanese udon noodle salad_instruction-4

Step 4
Drain the noodles in a colander, then rinse them under running water or submerge them in ice water to cool them. Once cooled, drain off any excess water.


Japanese udon noodle salad_instruction-5

Step 5
Divide the noodles between the plates and toss them with two-thirds of the sauce from the bowl. Then, neatly arrange the salad ingredients (lettuce, tomato, boiled egg, and tuna) on top and drizzle the remaining sauce over them.


To store

This dish is not suitable for storage (although it remains edible), as moisture evaporates from the udon noodles, causing them to become dry and sticky over time. For the best texture, it is recommended to consume the dish as soon as possible.

Japanese Udon Noodle Salad

If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.

More udon recipes

  • Zaru Udon (Cold udon noodles with dipping sauce)
  • Kake Udon (Basic udon noodle soup)
  • Kitsune Udon (Udon noodle soup topped with deep-fried tofu)
  • Tanuki Udon (Udon noodle soup topped with tempura bits)
  • Niku Udon (Beef udon noodle soup)
  • Curry Udon
  • Kamatama Udon (Udon Mixed with Raw Egg)
  • Tamago-Toji Udon (Udon noodles with egg drop soup)
  • Yaki Udon (Stir-fried udon noodles)

Recipe card

Japanese Udon Noodle Salad

Japanese Udon Noodle Salad

Japanese Udon Noodle Salad, featuring cold udon noodles topped with a colorful mix of fresh salad ingredients, is a popular dish, especially in Japanese households due to its ease of preparation. It is a great choice for those looking for a balanced meal, as it offers the satisfying texture of udon while also providing the nutritional benefits of a salad.
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Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
Servings: 2

Ingredients
 
 

  • 2 servings udon noodles (fresh, dried, pre-cooked, or frozen)
  • 2 leaves lettuce
  • ½ tomato
  • 2 boiled egg
  • 1.25 oz canned tuna

For sauce:

  • 2 Tbsp ponzu (citrus-seasoned soy sauce)
  • 1 ½ Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
  • 2 Tbsp ground white sesame seeds
Prevent your screen from going dark

Instructions
 

  • In a bowl, combine ponzu, Japanese mayonnaise, and ground sesame seeds, and mix well.
    Japanese udon noodle salad_instruction-1
  • Tear the lettuce into bite-sized pieces. Cut the tomato into bite-sized pieces. Slice the boiled egg in half. Drain the oil or water from the canned tuna.
    Japanese udon noodle salad_instruction-2
  • If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions.
    If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on medium power (500W) for about 4 minutes. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)
    Japanese udon noodle salad_instruction-3
  • Drain the noodles in a colander, then rinse them under running water or submerge them in ice water to cool them. Once cooled, drain off any excess water.
    Japanese udon noodle salad_instruction-4
  • Divide the noodles between the plates and toss them with two-thirds of the sauce from the bowl. Then, neatly arrange the salad ingredients (lettuce, tomato, boiled egg, and tuna) on top and drizzle the remaining sauce over them.
    Japanese udon noodle salad_instruction-5

Notes

  • This dish is not suitable for storage (although it remains edible), as moisture evaporates from the udon noodles, causing them to become dry and sticky over time. For the best texture, it is recommended to consume the dish as soon as possible.

Nutrition

Calories: 520.1kcal Carbohydrates: 60.77g Protein: 23.93g Fat: 20.81g Saturated Fat: 3.75g Polyunsaturated Fat: 2.56g Monounsaturated Fat: 3.59g Cholesterol: 192.88mg Sodium: 1506.44mg Potassium: 247.34mg Fiber: 6.2g Sugar: 9.45g Vitamin A: 677.58IU Vitamin C: 5.05mg Calcium: 115.79mg Iron: 2.28mg
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Main Dishes, Noodle Dishes, Quick, Vegetable
Keyword: udon noodles
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

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Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

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