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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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.
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.
📋Step-by-step recipe
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
Instructions
🕒 Total: 10 mins
Step 1
In a bowl, combine ponzu, Japanese mayonnaise, and ground sesame seeds, and mix well.
Step 2
Tear lettuce into bite-sized pieces. Cut tomato into bite-sized pieces. Slice boiled egg in half. Drain the oil or water from canned tuna.
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. You can also cook them by boiling, just like the other types of udon noodles.
Step 4
Drain the udon 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.
Step 5
Divide the udon 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
It is not suitable for storage (although it is still edible), as moisture evaporates from the udon, causing it to become dry and sticky over time. For the best texture, it is recommended to consume the dish as soon as possible.
Recipe card
Japanese Udon Noodle Salad
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
Instructions
- In a bowl, combine ponzu, Japanese mayonnaise, and ground sesame seeds, and mix well.
- Tear lettuce into bite-sized pieces. Cut tomato into bite-sized pieces. Slice boiled eggs in half. Drain the oil or water from canned tuna.
- 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. You can also cook them by boiling, just like the other types of udon noodles.
- Drain the udon 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.
- Divide the udon 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.
Notes
- It is not suitable for storage (although it is still edible), as moisture evaporates from the udon, causing it to become dry and sticky over time. For the best texture, it is recommended to consume the dish as soon as possible.
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