Udon Noodle Salad

A quick and simple way to enjoy these thick, filling noodles. Experiment by adding toppings until you create your perfect combination.


Serves: 1

  • A packet rocket
  • 4 crabs sticks
  • 2 eggs
  • 6 tomatoes
  • Handful of bean sprouts
  • 5 shiso leaves
  • 1/2 packet udon noodles
  • Sesame oil and sesame seeds
  • Soy sauce
For the sauce
  • 1tbsp mentsuyu
  • 3 tbsp gomadare
  • 5 tbsp water
  • Mayonnaise, to taste


  1. Make an omelette with the eggs, seasoning with salt, pepper, sugar (3tsp) and dashi powder (0.5tbsp), if you have it.
  2. Boil the bean sprouts, drain and season with salt, pepper, sesame oil, soy sauce and sesame seeds.
  3. Boil the udon for 7-10 minutes, then cool down immediately (preferably with ice)
  4. Chop and slice the rest of the toppings (rocket, crab sticks, tomatoes, shiso leaves) and mix the ingredients for the sauce together.
  5. Drain the udon well and put in a shallow dish. Arrange the toppings on the udon, pour the sauce on top, and dress with mayonnaise, if desired.

Recipe by Yukiko Mabuchi