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Salad Udon Noodle
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Salad Udon Noodle

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

For the chilled noodle soup

  • 1/3 cup soy sauce
  • 1/3 cup mirin
  • 2 tbsp sake
  • 2 x 2 inch pieces kombu seaweed
  • 0.3 oz katsuobushi (bonito flakes)
  • 1 1/2 cups water

For the noodle and toppings

  • 2 packages frozen udon noodle
  • 2 oz cucumber, cut into thin strips
  • 10 ea cherry tomatoes, cut into half
  • 1 ea radish, thinly sliced
  • 2 cups spring salad mix
  • 2 oz canned tuna, drained
  • 1/2 package radish sprout, for garnish
  • 1 ea green onion, finely sliced, for garnish
  • 1 tbsp mayonnaise
  • toasted sesame seeds

Instructions

  • For the chilled noodle soup, put all the ingredients of the soup in a pot. Bring to simmer, and cook for 5 minutes over low heat. Strain the soup into a bowl and discard the kombu seaweed and bonito flakes. Chill the soup in a refrigerator completely. 
  • Bring a large pot to boil for the noodle. Cook the udon noodle according to the instruction of the package. Drain the pot and rinse the noodle with ice water.  Once the noodle is chilled, strain it completely.
  • Divide the noodle into two serving bowls and pour the chilled noodle soup. Top with cucumber, cherry tomatoes, radish, salad mix, tuna, radish sprout, and green onion. Drizzle mayonnaise and sprinkle toasted sesame seeds.