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Udon Noodle Salad

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“A wonderful cold and refreshing salad to cool you off on hot days.”

Ingredients Nutrition

  • 1 (7 ounce) package udon noodles
  • 12 cucumber, peeled, seeded and cut into matchsticks
  • 14 cup edamame
  • 2 green onions, sliced
  • 1 baby carrots, grated
  • For the dressing
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Braggs liquid aminos (or soy sauce or tamari, leave this out if you want it less salty)
  • 14 teaspoon ginger (or to taste)
  • 12 teaspoon minced garlic
  • lemon juice (to taste)


  1. Prepare the vegetables and dressing ahead of time and put into the fridge so they can be nice and cold.
  2. Cook the noodles according to package directions, they cook in only about 2 minutes so watch out! Drain the noodles in a colander and rinse, rinse, rinse in cold water until they are cool to the touch. Let them drain for about 5 minutes, then rinse them again and shake them out. You want to get as much of the starch off as possible and get them nice and cold.
  3. After the noodles have drained, put them in a bowl and add the cucumber and edamame, then toss the dressing into the salad and top with grated carrot for garnish. If you can wait, put back in the fridge for about an hour, if you cannot wait, it will still be delicious!

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