Cold Udon with Sesame Sauce Recipe
A fresh, balanced, and refreshing cold udon salad, perfect for hot days. Thick, springy noodles are served with rehydrated wakame, crunchy edamame, and juicy cherry tomatoes, topped with fried onions and sesame seeds. Served with a creamy sesame sauce, this vegetarian recipe combines textures and flavors with ease. Enjoy chilled for a light and flavorful meal.
- Prep Time
- 15 minutes
- Cooking Time
- 10 minutes
- Servings
- 4
Ingredients
- 400g fresh udon noodles or
- A handful of cherry tomatoes
- A handful of edamame seeds
- 5g dried wakame (equivalent to about 30g once rehydrated)
- 2 tbsp white sesame seeds
- 2 tbsp fried onions
- 1 tbsp rice vinegar to season the udon (optional)
- 2 tablespoons sesame cream
- 1 tablespoon soy sauce
- 1 tbsp mirin (or 2 tsp honey or maple syrup)
- 1 tablespoon rice vinegar
- 1 to 2 tbsp cold water, to adjust the texture
Directions
- Cook the udon according to the package instructions (usually 8-10 minutes). Drain, rinse thoroughly with cold water, and refrigerate.
- Rehydrate the wakame in a bowl of cold water for 5-10 minutes. Drain.
- Cook the edamame for 2-3 minutes in boiling salted water, then drain and refresh.
- In a small bowl, combine sesame cream, soy sauce, mirin (or honey) and rice vinegar. Whisk well until smooth.
- Add 1 to 2 tbsp of cold water little by little to adjust the consistency: it should be fluid but coating.
- Divide the cold udon noodles among four bowls. Add the cherry tomatoes, edamame, and wakame. Sprinkle with sesame seeds and fried onions.
- Serve with the sauce on the side or poured directly over the noodles when ready to eat.
