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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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 sauce (a 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 sauce, Japanese mayonnaise, and ground sesame seeds, and mix well.
- 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.
- 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.)
- 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.
- 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.
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
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