Easy Spicy Udon Cold Salad recipe

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1 (7 ounce) package fresh udon noodles (such as Ka-Me®)
½ (14.5 ounce) can bean sprouts, drained
½ onion, thinly sliced
1 carrot, grated
½ (4.5 ounce) can mushroom pieces, drained
1 bunch fresh cilantro, chopped, or to taste
2 teaspoons sesame seeds
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon white sugar, or to taste
1 tablespoon diced ginger
1 teaspoon minced garlic
1 splash lime juice
1 splash white wine
1 dash sriracha sauce
1 pinch red pepper flakes, or to taste

Nutrition Info

273.3 calories
carbohydrate: 40.7 g
cholesterol: : -
fat: 8.4 g
fiber: 2.9 g
protein: 6.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 1085.2 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -


  1. Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.

  2. Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.

  3. Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl, toss to combine. Refrigerate until flavors combine, at least 4 hours.

Recipe Yield

4 servings

Recipe Note

Spicy and quick cold noodle salad. No need for a trip to an Asian grocer. Great as a side salad or vegan meal and it's easy to adjust spiciness to taste.

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