Cold Udon Noodles - 2 Summer Recipes

Cold Udon Noodles. The beauty of chilled udon is just how perfect it is for hot, lazy summer days. It's very flavorful and filing, but not heavy, and it's chilled to keep your body nice and cool. Plus, you can use anything in your refrigerator for the toppings.

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I first tried this dish when I was roaming around Tokyo. I poked my head into an udon shop on a hot summer day and saw that nobody was eating udon. Instead, they were slurping up udon noodles that were topped with sliced veggies and served on a platter. It looked like a fresh udon salad. I was intrigued and had to try it myself. After one bite, I was hooked and it became my go-to lunch for that whole summer.

Today, I want to show you how to replicate that Summer Tokyo taste with packaged udon. The broth packets found in store-bought packaged udon works surprisingly well. All you need to add is a touch of tartness and sweetness. with vinegar and sugar. With one sip, you will be mind blown! The broth is so cool and refreshing.

The Cold Udon Noodle recipe is from Chef Baek Jong Won. And the Udon salad recipe is from a Naver blogger named CryDanbee3. Try either recipe and see which one you like. I preferred the chilled broth one!

Cold Udon Noodles - 2 Recipes

Chilled udon noodles - perfect for lazy summer days. 

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Course: Easy

Servings: 2 people

Ingredients

Cold Udon Noodles

• Packaged Udon noodles - 1 serving 
• Green onion - 2 stalks
• Seaweed - small handful optional

Cold Udon Broth

• Packaged Udon Broth - 1 packet
• Drinking water - ½ cup 
• Ice - ½ cup
• White vinegar - 1 Tablespoon 
• Sugar - ½ Tablespoon

Udon Soy Salad

• Udon noodles - 1 serving
• Perilla leaves - 5 
• Asian chives - few stems 
• Crab sticks - 1-2
• Frozen seafood - ½ cup 

Salad Dressing

• Soy Sauce - 1.5 Tablespoons
• Vinegar - ½ Tablespoon
• Minced garlic - ½ Tablespoon
• Olive oil - 1 Tablespoon
• Lemon juice - 1 Tablespoon
• Sesame oil - 1 teaspoon not Tablespoon!
• Black pepper - few shakes

Instructions

 Cold Udon Noodles

• Put water into an ice tray - make some ice. 
• Soak dried seaweed into water for at least 15 minutes. Cut into small pieces.
• Cut green onion into small pieces. 
• Take out a pot, fill with water, and bring up to boil. Once boiling, put udon noodles in. Boil for 2 minutes. Drain and rinse under cold water. Let it drip off excess water. 
• Cut broth packet and pour into a serving bowl. Then pour in some cold drinking water (½ cup). Pour in vinegar (1T), sugar (½ T) and mix it all together. Also put in some ice cubes (½ cup). 
• Place in the udon noodles. Then place seaweed and green onion toppings. 
• Bon Appetit!

Udon Soy Salad

• Prep ingredients: Roll up perilla leaves and then cut into thin strips. Cut asian chives into finger-length. Peel crab sticks into small strips with your fingers. 
• Bring pot up to boil. Quickly boil the seafood mix for a few minutes. Strain and set aside
• Bring pot up to boil again. Boil Udon noodles for 2 minutes. 
• Make salad dressing: Mix everything listed under 'Salad dressing'
• Take out a serving plate. Place Udon noodles in the middle. Then place all of the fresh ingredients around the noodles. Place perilla leaves in the middle. Then place the seafood on top of the perilla leaves. Drizzle salad dressing over the top. 
• Bon Appetit! 

Notes

• When making the broth for cold udon, do not use apple cider vinegar - use white vinegar
• Replace seafood with protein of choice
• See video below for more details.

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