Cold Noodle Salad

Cold Noodle Salad

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Vicki Butts (lazyme)


Courtesy of Canyon Ranch.


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20 Min
10 Min
Stove Top


  • 1/2 c
    julienned cucumber
  • 1/2 c
    chopped fresh scallions
  • 1/2 c
    julienned red bell pepper
  • 1/2 c
    julienned carrots
  • 3/4 c
    sliced shiitake mushrooms (about 6 medium caps)
  • 2 Tbsp
    black sesame seeds
  • 1/4 c
  • 2 c
    cooked udon noodles

  • 2 Tbsp
    lemon juice
  • 1 Tbsp
    fresh ginger juice
  • 1 Tbsp
    sesame oil
  • 1/4 tsp
    red chile flakes
  • 1 Tbsp
  • 1 tsp
  • 1 pinch
    freshly ground black pepper

How to Make Cold Noodle Salad


  1. Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
  2. In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
  3. Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.

Printable Recipe Card

About Cold Noodle Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Japanese

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