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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
Cook Time: 5 minutes
Total Time: 10 minutes
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

Instructions
 

  • In a bowl, combine ponzu, Japanese mayonnaise, and ground sesame seeds, and mix well.
    Japanese udon noodle salad_instruction-1
  • 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.
    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. You can also cook them by boiling, just like the other types of udon noodles.
    Japanese udon noodle salad_instruction-3
  • 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.
    Japanese udon noodle salad_instruction-4
  • 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.
    Japanese udon noodle salad_instruction-5

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.

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
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