Korean Udon Noodle Salad with Sesame Dressing Recipe
Thick udon noodles combined with crunchy vegetables and a creamy sesame dressing make a satisfying Korean-style salad. Dishes like this often appear in lunchboxes and as quick home dinners, because they can be eaten warm or cold. The flavor is a bit like a cross between noodles with tahini sauce and an Asian vegetable salad.
This salad combines the comforting chewiness of udon noodles with a rich, creamy sesame dressing and fresh, crunchy vegetables, giving you a dish that works both warm and cold and fits perfectly into a quick, meat-free meal plan.
Chef's tips
Rinse the noodles only briefly so they don’t become completely cold and slippery—this way they absorb the dressing better. If the tahini is very thick or slightly separated, stir it well in the jar first or warm it gently in a water bath to make mixing easier.
How to serve
Serve the salad in deep bowls, topped with extra sesame seeds and a few slices of spring onion. For a more substantial meal, add a soft-boiled egg on top or serve it alongside simple grilled tofu or chicken.
Ingredients
- udon noodles fresh or from a cooking packet - 300 g
- cucumber cut into thin half-moons or matchsticks - 1 piece
- red bell pepper cut into thin strips - 0.5 piece
- carrot coarsely grated or cut into thin matchsticks - 1 piece
- spring onion sliced - 2 piece
- tahini sesame paste smooth - 2 tablespoons
- soy sauce - 2 tablespoons
- rice vinegar - 1.5 tablespoons
- honey or sugar - 1 tablespoon
- water to thin the dressing - 2 tablespoons
- sesame oil for finishing - 1 teaspoon
- toasted sesame seeds for sprinkling - 1 tablespoon
Preparation
- Cook the udon noodles in salted water according to the package instructions, usually 3–5 minutes, until soft but springy. Drain in a colander and briefly rinse with cold water to stop the cooking. Set aside to drain.
- Prepare the cucumber, pepper and carrot: cut the cucumber into thin half-moons or matchsticks, the pepper into strips, and grate the carrot or cut it into thin matchsticks. Slice the spring onion.
- In a bowl, mix together the tahini, soy sauce, rice vinegar, honey and water. Whisk vigorously until you get a smooth, slightly pourable dressing. If it is too thick, add 1–2 more tablespoons of water.
- Place the cooked and drained udon noodles in a large bowl. Pour over the sesame dressing and mix thoroughly so that all the noodles are coated.
- Add the prepared vegetables and spring onion and mix again so the ingredients are evenly distributed.
- Drizzle the salad with sesame oil and sprinkle with toasted sesame seeds. Serve immediately at room temperature or after briefly chilling in the fridge.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem dobrze ją zamieszaj i w razie potrzeby dodaj odrobinę wody lub sosu sojowego, bo makaron wchłania sos.
