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Chilled Vegan Udon Noodle Salad

This refreshing cold vegan udon noodle salad features thick, chewy udon noodles tossed in a tangy sesame-soy dressing, combined with crisp vegetables for added texture. The dish is served chilled, with flavors that deepen as it sits, making it perfect for hot summer days or quick, light meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz udon noodles thick and chewy
  • 3 tablespoons soy sauce for the dressing
  • 1 tablespoon rice vinegar adds tanginess
  • 1 teaspoon maple syrup or agave for sweetness
  • 1 teaspoon sesame oil adds nutty flavor
  • 1 teaspoon chili oil optional, for heat
  • 2 scallions scallions sliced thin
  • 1 carrot shredded carrots for crunch and color
  • 1/2 cucumber cucumber thinly sliced

Equipment

  • Pot for boiling noodles
  • Colander or sieve
  • Mixing bowl
  • Whisk or fork
  • Refrigerator

Method
 

  1. Bring a large pot of water to a boil, then add the udon noodles. Cook according to package instructions until just tender, usually about 8 minutes. Drain and rinse the noodles under cold water until they are icy and stopping the cooking process. Set aside to drain completely.
  2. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and chili oil until well combined. This will be your flavorful dressing.
  3. Transfer the cooled noodles to a large mixing bowl. Pour the dressing over the noodles and toss gently with tongs or two forks, ensuring each strand is coated with the flavorful sauce.
  4. Add sliced scallions, shredded carrots, and thin cucumber slices to the noodles. Toss again gently, mixing all ingredients evenly to distribute the vegetables and flavors.
  5. Cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes. This allows the flavors to meld and the dish to chill thoroughly, enhancing its refreshing quality.
  6. Remove from the fridge, give everything a gentle toss, and taste to adjust seasoning if needed. Serve the salad cold, garnished with extra scallions if desired.

Notes

Feel free to customize with other crunchy vegetables like bell peppers or shredded lettuce. This dish keeps well in the fridge for up to two days, making it perfect for meal prep.