Easy Udon Noodle Salad with Sesame Lime Dressing
- Japanese Mom Makes
- May 2
- 2 min read
If you’re looking for something fresh, easy, and full of flavor, this udon noodle salad is one of my go-to meals. It’s light but satisfying, and perfect for a quick lunch or a busy day.
What I really love about this recipe is how flexible it is. You can use any vegetables or protein you have on hand, so it’s a great way to clean out the fridge while still making something delicious.
The combination of sesame, lime, and a touch of fish sauce creates a bright, savory dressing that brings everything together beautifully.
Ingredients
Sauce
1 tbsp freshly squeezed lime juice
1 tbsp rice vinegar
1 tbsp Kewpie sesame dressing
1 1/2 tbsp fish sauce
3 tsp sugar (or to taste)
Toppings (use what you like!)
Shredded red cabbage
Thinly sliced carrots
Cilantro
Bite-sized tomatoes
Mint leaves (optional)
Edamame (optional)
Crispy tofu (optional)
Air-fried cashews (optional)
Protein
Thinly sliced pork belly (or any protein you like—ham, canned tuna, tofu, etc.)
Main
Udon noodles
Instructions
In a small bowl, mix all the sauce ingredients until the sugar is fully dissolved.
Prepare your vegetables and toppings—shred, slice, or chop everything into bite-sized pieces or however you prefer!
Bring a pot of water to a boil and cook the udon noodles according to the package instructions. About 2–3 minutes before the noodles are done, add the pork belly slices and cook until fully cooked (about 60–90 seconds). Remove and set aside.
Drain the noodles and rinse under cold water. Drain well.
Transfer the noodles to a bowl and add your prepared vegetables and protein.
Pour the sauce over and toss everything together well.
Enjoy your fresh and colorful udon salad!
Cooking Notes
Taste the sauce and adjust the sweetness or acidity to your liking.
Add crunchy toppings like cashews right before serving for the best texture.
Comments