Udon Noodle Salad With Ginger & Carrot Dressing

A step-by-step guide to an easy-to-make and nutritious, colourful Japanese noodle salad...
Serves 2
Total Time
20 Minutes
150g of dried soba noodles
6 plum tomatoes
6 stems of broccoli (boiled or steamed)
6 sugar snap peas (boiled or steamed)
50g of red cabbage
¼ cup of edamame (boiled)
1 cup of mixed salad leaves
½ tbsp of peanut oil
1 medium carrot
1 small red onion
1cm of peeled ginger
80ml of olive oil
50ml of soy sauce
50ml of rice vinegar
1tbsp of mirin
1tbsp of honey
Sesame seeds
Spring onions
Shiso leaves
Step 1

Bring a pot of water to the boil and cook the noodles for 6-8 minutes.

Step 2

While the noodles are cooking, add a cup of cold water to the pot 2 or 3 times. This will improve the texture of the noodles.

Step 3

Drain the noodles and rinse with cold water to stop them cooking further.

Step 4

Mix with oil and place them in a bowl for serving.

Step 5

For the dressing, add the carrot, onion, peeled ginger, olive oil, soy sauce, rice vinegar, mirin and honey into a food processer. Liquidise until smooth.

Step 6

Slice the tomatoes into bite size pieces, and add these and the salad leaves onto the noodles.

Step 7

Pour the dressing over, just before serving.


  • For garnish, use sesame seeds, thinly slices spring onions, herbs (chives, shiso leaves, coriander) and cress.
  • You can use sunflower, peanut or olive oil.
  • You can try different types of noodles: udon, soba, egg or rice noodles.
  • You can choose any vegetable of your preference.
  • Noodle salad keeps for 3 days. Keep refrigerated.

Recipe courtesy of Yuki Gomi for Yakult

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