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Udon Salad Recipe

Name: Nagomi Japanese Restaurants Udon Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 12 oz fresh udon noodles (or frozen, thawed); 4 cups mixed salad greens (arugula, baby spinach, mizuna); 1 cup shredded carrot; 1 cup thinly sliced cucumber (seeded if desired); 0.5 cup thinly sliced red bell pepper; 3 tbsp thinly sliced scallions (green onions); 2 tbsp toasted sesame seeds; 3 cups vegetable oil (for frying); 0.5 cup all-purpose flour (for dusting); 3 /4 cup ice-cold water; 3 pieces ice cubes; 1 piece egg (large); 1 cup tempura flour (or substitute: 1 part all-purpose + 1 part rice flour); 8 pieces small shrimp, peeled & deveined (optional) or sliced sweet potato/shiitake mushroom for vegetable tempura; 0 to taste salt (to taste, for seasoning finished tempura); 3 tbsp low-sodium soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp mirin (or honey); 1 tsp grated fresh ginger; 0.5 tsp minced garlic; 1 tbsp neutral oil (canola/vegetable) or extra sesame oil; 1 tsp toasted white/brown sesame seeds; 0.5 tsp sugar (optional, to balance); 0 to taste freshly ground black pepper; 1 sheet nori strips (toasted seaweed), optional; 2 tbsp pickled ginger or pickled daikon (optional); 2 pieces lime or lemon wedges

Inspired by Nagomi Japanese Restaurant

Time45m

Serves3

Wheat noodle w / salad, Tempura

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Ingredients

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Noodles & Salad

12 oz fresh udon noodles (or frozen, thawed)

4 cups mixed salad greens (arugula, baby spinach, mizuna)

1 cup shredded carrot

1 cup thinly sliced cucumber (seeded if desired)

1/2 cup thinly sliced red bell pepper

3 tbsp thinly sliced scallions (green onions)

2 tbsp toasted sesame seeds

Tempura

3 cups vegetable oil (for frying)

1/2 cup all-purpose flour (for dusting)

3 /4 cup ice-cold water

3 pieces ice cubes

1 piece egg (large)

1 cup tempura flour (or substitute: 1 part all-purpose + 1 part rice flour)

8 pieces small shrimp, peeled & deveined (optional) or sliced sweet potato/shiitake mushroom for vegetable tempura

0 to taste salt (to taste, for seasoning finished tempura)

Dressing (Sesame-Soy Vinaigrette)

3 tbsp low-sodium soy sauce

2 tbsp Rice vinegar

1 tbsp Toasted sesame oil

1 tbsp mirin (or honey)

1 tsp grated fresh ginger

1/2 tsp minced garlic

1 tbsp neutral oil (canola/vegetable) or extra sesame oil

1 tsp toasted white/brown sesame seeds

1/2 tsp sugar (optional, to balance)

0 to taste freshly ground black pepper

Garnish & Finish

1 sheet nori strips (toasted seaweed), optional

2 tbsp pickled ginger or pickled daikon (optional)

2 pieces lime or lemon wedges

Method

Noodles & Salad

Cook and Chill Udon

Bring a large pot of salted water to a boil. Add udon and cook according to package instructions (usually 2–4 minutes for fresh, 8–10 for frozen). Stir to separate. Drain and immediately rinse under cold running water to stop cooking and remove starch. Toss gently and let drain in a colander for 5 minutes; shake off excess water.

If noodles are clumping, toss with 1 teaspoon neutral oil. Set aside to cool while you prepare the rest.

In a large bowl combine mixed salad greens, shredded carrot, cucumber, red bell pepper, and scallions. Toss gently to mix.

Tempura

Prepare Frying Setup

Pour oil into a medium saucepan or deep pot to a depth of about 2–3 inches. Attach a thermometer and heat to 350–375°F (175–190°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and rises quickly, oil is ready.

Prepare Tempura Batter & Dusting

Place 1/2 cup all-purpose flour in a shallow bowl for dusting the shrimp or vegetables. In a chilled bowl, combine the egg and ice-cold water (about 3/4 cup). Add a few ice cubes to keep it cold. Lightly whisk just to combine—the batter should remain lumpy. Add 1 cup tempura flour and gently fold once or twice until just combined; do not overmix (lumps are fine).

Pat shrimp or vegetable pieces dry. Lightly dust each piece with the 1/2 cup all-purpose flour, shaking off excess. Dip into batter, allowing excess to drip off, then carefully lower into hot oil.

Fry in small batches for 1.5–3 minutes until pale golden and crisp (shrimp cook quickly; vegetables like sweet potato may take a bit longer). Keep oil temperature steady. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Season lightly with salt while hot. Keep warm in a 200°F (95°C) oven if making ahead, but serve as close to fresh as possible.

Dressing (Sesame-Soy Vinaigrette)

In a small bowl or jar combine soy sauce, rice vinegar, sesame oil, mirin (or honey), grated ginger, minced garlic, 1 tablespoon neutral oil, toasted sesame seeds, and sugar if using. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness as desired. Add black pepper to taste.

Assembly & Serve

Place the chilled udon noodles into the bowl with the mixed salad and toss gently to combine. Pour about half to three-quarters of the dressing over the noodles and salad, tossing again to coat evenly. Add more dressing if desired, but avoid sogginess.

Arrange tempura pieces on top of the salad or to the side. Sprinkle toasted sesame seeds and scallions over the dish. Add nori strips and pickled ginger/daikon if using, and serve with lime or lemon wedges for squeezing over.

Serve immediately while tempura is still crisp. Leftover dressing can be kept refrigerated for up to 3 days; tempura is best consumed the same day.