Udon Noodle Salad with Ponzu Dressing

barbara lentz


Great summer salad full of fresh veggies and amazing flavor


☆☆☆☆☆ 0 votes

2 Hr
10 Min
Stove Top



  • 1/2 c
    soy sauce
  • 1/4 c
    bonito flakes
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
    fresh lime juice
  • 2 Tbsp
    rice vinegar
  • 1/3 c
  • 4
    inch piece of dried kombu

  • 8 oz
    udon noodles
  • 1 tsp
    toasted sesame oil
  • 2
    ears of corn cooked kernels removed
  • 1 c
    cooked edamame
  • 1 c
    shiitake mushrooms sliced
  • 1 c
    red cabbage shredded
  • 1 large
    cucumber diced
  • 3
    scallions diced
  • 1/2 dash(es)
    cilantro for garnish
  • ·
    lime wedges

How to Make Udon Noodle Salad with Ponzu Dressing


  1. For the Dressing
    Combine all the ingredients in a 2 quart saucepan. Bring to a boil then remove from heat and let sit for 30 minutes. Strain the dressing and discard the solids. Let it cool completely and refrigerate until ready to use.
  2. For the salad
    Cook the udon according to package directions drain and rinse under cold water then toss them in the toasted sesame oil.. Let cool.
  3. Cook the corn and cut the kernels off the ears toss with 1 tbsp ponzu dressing. Let cool.
    Mix the udon, corn and all the veggies together. Pour in the ponzu dressing and mix all together serve with cilantro for garnish and lime wedges.

Printable Recipe Card

About Udon Noodle Salad with Ponzu Dressing

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Japanese

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