In a hot summer day, all I want is something refresh with lots of fresh vegetables. This salad udon noodle is my staple lunch dish in summer. I like the chewy udon noodle with many crunchy vegetables pouring the chilled dashi base soup.
Any vegetables for salad can be topped on the udon noodle, so you can use your favorite summer vegetables! I always like having cucumber, tomatoes and green onion. I also put the canned tuna or soft boiled egg for the protein option.
The most important step for the chilled noodle dish is “chilling” both noodle and soup thoroughly. For the soup, combine all the ingredients, simmer, and strain, then chill it in a refrigerator completely. For the udon noodle, rinse the noodle in ICE WATER, and then drain well.
Toss the noodle gently with salad toppings before serving.
Salad Udon Noodle
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
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.