The Cold Udon Salad I Can't Stop Making

Cold Udon Salad

When the weather gets hot, I find myself craving meals that are light, refreshing, and easy to make. This cold udon salad is one of my favorite summer lunches because it comes together quickly with crisp vegetables, chewy noodles, and a simple sesame dressing.

While cold noodle dishes are popular in Korea, this recipe is my own Korean-inspired variation. It combines chewy udon noodles with fresh vegetables and a tangy sesame dressing that's simple enough for any home cook.

Ingredients

Main Ingredients

• 1 pack frozen udon noodles
• 6 shrimp
• A handful of arugula (or lettuce)
• 8 cherry tomatoes
• 1 mini cucumber
• A little red onion

Sesame Dressing

• 2 Tbsp soy sauce
• 1 Tbsp lemon juice or vinegar
• 1 Tbsp sesame oil
• 1 Tbsp honey or sugar
• 1/2 Tbsp minced garlic
• 1 Tbsp ground toasted sesame seeds

Ingredient Notes

• Ground toasted sesame seeds are the key to this dressing. Grinding the sesame seeds creates a richer, nuttier flavor and gives the dressing a smoother texture.
• If you prefer, you can use cooked chicken instead of shrimp. Feel free to use whatever vegetables you already have in your refrigerator.

How to Make

1. Make the sesame dressing: In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 tablespoon sesame oil, 1 tablespoon honey (or sugar), 1/2 tablespoon minced garlic, and 1 tablespoon ground toasted sesame seeds. Mix well until everything is combined. 

2. Prepare the vegetables: Cut 8 cherry tomatoes in half. Slice 1 mini cucumber into bite-sized pieces and thinly slice a little red onion. If your shrimp are large, cut them in half.

3. Cook the noodles: Add 1 pack frozen udon noodles directly to boiling water. Once the noodles loosen, cook for about 2 more minutes. Rinse the noodles thoroughly under cold or ice water, then drain well. This helps keep the noodles chewy and refreshingly cold.

4. Cook the shrimp: Cook 6 shrimp in the same pot of boiling water for about 1 minute, or until they turn pink. Remove them immediately to keep them tender. 

5. Assemble the salad: Arrange a handful of arugula (or lettuce) on a serving plate. Add the chilled udon noodles, then top with the cucumber, cherry tomatoes, red onion, and shrimp. Drizzle the sesame dressing generously over the salad and gently toss everything together just before serving.

Tips

• Grinding the sesame seeds makes the dressing noticeably richer and smoother.
• Rinsing the noodles in ice water gives them a pleasantly chewy texture.
• Toss the salad just before serving so the vegetables stay crisp.

Storage

• This salad is best enjoyed immediately after tossing with the dressing. 

Frequently Asked Questions

Can I use fresh udon instead of frozen?

• Yes. Cook the noodles according to the package directions, then rinse well under cold water before using.

Can I use chicken instead of shrimp?

• Yes. Cooked chicken is a great substitute if you prefer it.

Why should I rinse the noodles in cold water?

• Cold water cools the noodles quickly and gives them a firmer, chewier texture. 

Can I use different vegetables?

• Yes. This recipe works well with whatever fresh vegetables you have on hand.

If you're looking for an easy summer meal that's fresh, satisfying, and full of flavor, I hope you'll give this cold udon salad a try. It's simple enough for busy weekdays but delicious enough to make again and again.

I'd love to hear how you made it your own. Let me know in the comments what vegetables or protein you added!

📺 Prefer watching instead of reading?

Watch the full step-by-step YouTube video below to see exactly how I make this recipe at home.

Tools and ingredients I use are here 💛https://www.amazon.com/shop/chungskfood