Hailing from Japan, not only are the ingredients super healthy, but the dish also packs an incredible punch of flavour. Most people recommend eating Udon Noodle Salad cold, but I prefer it warm, as the aromas really come out while you’re eating it. You can also add some shredded chicken or thinly sliced lamb if you want to make it a more substantial dish. The fried shallots are available from the Asian section of most supermarkets.


For the salad

  • 400g dried udon noodles broken in half
  • 80g sugar snap peas
  • 4 spring onions thinly sliced
  • 1 small bunch of fresh mint chopped
  • 1tbsp sesame seeds
  • 4tbsp fried shallots

For the dressing

  • 2tbsp sesame oil
  • 2 garlic cloves crushed
  • 2tbsp soy sauce
  • 1tbsp rice wine vinegar
  • 1tbsp mirin (sweetened rice wine)
  • 1tbsp finely grated ginger
  • 1 ½tsp lime juice
  • 40g Brown sugar


  • STEP 1

    Place the noodles in a medium saucepan and cover with boiling water. Cook over a medium heat for about 6 minutes or until they are just tender. Place a colander in the sink, then drain the noodles.

  • STEP 2

    Slice the sugar snaps lengthways into thin strips, then put in a large bowl along with the spring onion and mint. Put the cooked noodles on top, but don’t mix (the heat from the noodles will partially cook the vegetables).

  • STEP 3

    To make the dressing, warm the sesame oil in a frying pan over a medium heat. Add the garlic and fry, stirring well for 2 minutes, or until just golden. Remove from the heat. Add the soy sauce, vinegar, mirin, ginger, lime juice and sugar. Stir until the sugar has dissolved, then pour the dressing over the noodles.

  • STEP 4

    Toss well with tongs to combine. Divide the noodles into four bowls. Sprinkle 1 teaspoon of the sesame seeds and 1 tablespoon of the fried shallots over each bowl and serve.