Christmas is approaching and it is summer in Melbourne. On a hot day like today, I only want to eat something cold and refreshing. ‘Salad Udon’ is a perfect choice and it can be made very quickly using Frozen Udon. For toppings, add whatever you like or you have in hand. This is a very popular summer dish in Japan.


1 Serving


1 serving Cooked Udon Noodles *Frozen Udon recommended
Vegetables *e.g. Lettuce, Cucumber, Tomato, Sprouts, Edamame Beans, Sweet Corn, etc.
Protein *Cooked Chicken, Ham, Boiled Egg, Cooked Prawns, Canned Tuna, etc.
1/4 cup Mentsuyu *See Method 2
Japanese Mayonnaise

  1. For this dish, you need chilled ‘Mentsuyu’ (Noodle Dipping Sauce).
  2. If you want to make the sauce just for this dish, combine 1/4 cup Water, 1/8 teaspoon Dashi Powder, 1 & 1/2 tablespoons Soy Sauce and 1 tablespoon Mirin in a small saucepan, bring to the boil, and simmer for a minute. Then allow to cool. When it is cool enough, chill in the fridge.
  3. Prepare Udon Noodles. Cook Udon according to the instruction. Frozen Udon can be just warmed. Rinse under cold water, then drain well.
  4. Place drained cold Udon Noodles in a deep plate, cover with the toppings of your choice. *Note: Today I added Lettuce, Cucumber, Tomato, Sweet Corn and leftover Roasted Chicken.
  5. Pour the chilled ‘Mentsuyu’ over, drizzle with some Japanese Mayonnaise, and enjoy.