Cold Szechuan Udon Noodle Recipe

Cook the udon

Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until just tender (usually 3–5 minutes for fresh udon). Stir occasionally to prevent sticking. Drain and rinse under cold running water until noodles are completely cool. Toss gently with 1 teaspoon neutral oil to prevent clumping and set aside to chill in the refrigerator for at least 15 minutes.

Cook pork (or tofu)

While noodles chill, heat 1 tablespoon neutral oil in a large skillet over medium-high heat. For pork: add ground pork in an even layer and let it brown without stirring for 1 minute, then break up with a spatula. Cook until no pink remains and liquid has evaporated, about 5–7 minutes. Season with 1/4 tsp salt and 1/8 tsp pepper. Drain excess fat if necessary and transfer to a plate to cool. For vegetarian: heat oil, add diced pressed tofu and cook, turning occasionally, until all sides are golden, about 6–8 minutes. Optionally season with 1/4 tsp salt and set aside to cool. Reserve skillet for vegetables.

Prepare vegetables: shred cabbage, julienne carrot, thinly slice yellow onion and green onion (separate whites and greens). If edamame is frozen, blanch in boiling water 2–3 minutes then rinse in cold water; if fresh, blanch similarly. Combine shredded cabbage, carrot, edamame, onion whites, and cooled cooked protein (pork or tofu) in a large mixing bowl.

Quick-sauté aromatics: In the same skillet used for protein, add 1 tsp oil over medium heat. Add minced garlic and minced ginger and sauté just until fragrant, about 20–30 seconds; do not brown. Remove from heat and let cool briefly. (This step mellows raw garlic and ginger for the cold salad while adding flavor.)

Make the dressing: In a bowl, whisk together Szechuan peppercorn oil (or sesame oil + crushed peppercorns), soy sauce, black vinegar, light brown sugar, Sichuan chili crisp, chili paste, and toasted sesame paste. Whisk in warm water 1 tablespoon at a time until the dressing becomes a smooth, pourable emulsion (about 3–4 tablespoons). Stir in rice wine if using. Taste and adjust: add a pinch more sugar for balance, or 1 tsp more vinegar for brightness. The final dressing should be savory, tangy, nutty, and spicy.

If you prefer a silkier dressing, briefly whisk the dressing in a small blender for 5–10 seconds or emulsify vigorously with a whisk.

Combine noodles and vegetables: Add chilled udon noodles to the large mixing bowl with the vegetables and protein. Pour the dressing over the noodle mixture. Using tongs or two large forks, toss everything well to coat evenly. Taste and add remaining 1/4 tsp salt and 1/8 tsp pepper as needed.

Chill and allow flavors to meld: Refrigerate the assembled salad for at least 10–15 minutes to let the dressing penetrate the noodles and vegetables. This can be made up to 2 hours ahead; if storing longer, keep dressing separate and toss just before serving to avoid soggy noodles.

Finish and garnish: Before serving, toss again and adjust seasoning. Sprinkle toasted sesame seeds, crushed roasted peanuts, sliced green parts of green onion and cilantro. Serve cold with lime wedges on the side to squeeze over each portion.