Craving a satisfying, flavor-packed meal that’s ready in under 15 minutes? This Udon Noodle Salad with a creamy, dreamy sesame dressing is your answer! We’re talking chewy, slurpable udon noodles meeting the delightful crunch of fresh broccoli slaw, all tossed in a savory-sweet dressing that hits all the right notes. While store-bought broccoli slaw is a fantastic shortcut for busy days, don’t toss those broccoli stems! You can easily make your own by shredding them or pulsing them in a food processor for a zero-waste, homemade version.
Ingredients
• 1 pound / 450g fresh udon noodles
• 6 ounces / 170g broccoli slaw
• 3 tablespoons / 45g pickled ginger, finely chopped
• 1/3 cup / 80ml soy sauce or tamari
• 2 tablespoons / 30ml brown rice vinegar
• 1 tablespoon / 15ml toasted sesame oil
• 1 tablespoon / 15g mayonnaise, use vegan for a plant-based option
• 1 tablespoon / 12g sugar or maple syrup
• Rice seasoning (furikake), for garnish
Instructions
1. Cook the Noodles: Bring a large pot of water to a rolling boil. Add the fresh udon noodles and cook according to package directions, typically for just 1-2 minutes until tender.
2. Cool and Drain: Immediately drain the noodles and rinse them thoroughly under cold running water. This stops the cooking process and removes excess starch. Set aside to cool slightly.
3. Combine the Salad Base: In a large salad bowl, add the broccoli slaw, finely chopped pickled ginger, and the cooled udon noodles. Toss gently to combine.
4. Whisk the Dressing: In a separate small bowl, whisk together the soy sauce, brown rice vinegar, toasted sesame oil, mayonnaise, and sugar until the sugar is dissolved and the dressing is smooth and creamy.
5. Toss and Serve: Pour the dressing over the noodle mixture and toss again until everything is evenly coated. Garnish generously with rice seasoning and serve immediately.
Nutritional Information
• Calories: 450kcal | Carbohydrates: 75g | Protein: 15g | Fat: 10g | Sodium: 1200mg | Fiber: 6g | Sugar: 10g (This is an estimate and will vary based on specific used.)
Pro Tips
• For a fully vegan version, simply swap the regular mayonnaise for your favorite plant-based mayo.
• Add extra protein and texture by tossing in some shelled edamame, cubed baked tofu, or a handful of toasted sesame seeds.
• Don’t overcook the udon noodles! They cook very quickly, and a slight chewiness is ideal for the best texture in this salad.
• Make the dressing ahead of time and store it in an airtight container in the refrigerator for up to 3 days for even faster meal prep.
FAQ
Q: How can I add more plant-based protein to this udon salad
A: This salad is delicious as is, but you can easily boost the protein by adding shelled edamame, crispy baked or fried tofu cubes, or a handful of toasted sesame seeds or crushed peanuts.
Q: Is this udon noodle salad vegan
A: The recipe can be made fully vegan with one simple swap. Just use your favorite plant-based mayonnaise instead of regular mayonnaise in the creamy sesame dressing. Also, ensure your udon noodles are egg-free, which most fresh varieties are.
Q: Can I make this vegetarian noodle salad ahead of time
A: For the best texture, it’s best served fresh. However, for meal prep, you can cook the noodles and store them separately from the broccoli slaw. Whisk the dressing and keep it in an airtight container in the fridge for up to 3 days. Combine everything just before serving to prevent the noodles from getting soggy.
Q: Can I make this udon salad gluten-free
A: Yes, you can adapt this recipe to be gluten-free. Udon noodles are traditionally made with wheat, so you’ll need to substitute them with gluten-free noodles, like those made from brown rice. Also, be sure to use tamari instead of soy sauce, as tamari is typically gluten-free, but always check the label.
