Description
A refreshing cold udon noodle salad tossed with vibrant veggies and a tangy ponzu dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 200g udon noodles
- 1 cup cucumber, julienned
- 1 cup bell pepper, thinly sliced
- 1 cup carrots, shredded
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds
- 1/4 cup ponzu sauce
- 1 tablespoon sesame oil
- Salt to taste
Instructions
- Cook the udon noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the cooked udon noodles, cucumber, bell pepper, carrots, and green onions.
- In a small bowl, whisk together the ponzu sauce, sesame oil, and salt.
- Pour the dressing over the noodle and vegetable mixture, tossing to combine.
- Sprinkle sesame seeds on top before serving.
Notes
- For added protein, consider adding tofu or grilled chicken.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Cold Udon Noodle Salad, Ponzu, Veggies, Japanese Salad, Vegan Salad