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    Home » Recipes » Rice, Pasta and Noodle

    Cold Udon Noodles with Summer Vegetables

    Jan 13, 2022 by JURI · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Summer is best for cold udon noodles. Just top the boiled udon with fresh summer vegetables and pour flavorful noodle soup. It's a simple and easy recipe.

    2 bowls of Cold Udon Noodles with Summer Vegetables

    When it comes to summer, cold udon is the best. Even if you don't have much appetite, you can eat it up as it's so refreshing.

    Okra, tomato, and shiso (a Japanese herb), these colorful, sticky, and juicy vegetables match well with thick fat udon noodles.

      Recommend this recipe for
    • Someone who love Japanese food
    • Someone who wants to learn how to make cold udon noodles
    • Someone who is looking for variations of cold udon noodles

    Even if you are new to udon noodles, that's ok. I will show you how to make it with great details so please stay with me!

    Jump to:
    • Udon noodles
    • 📋 Ingredients
    • 🔪Instructions
    • Variations
    • Thanks for Stopping By
    • Watch how to make it
    • 📖 Recipe
    • 💬 Comments

    Udon noodles

    Frozen udon noodles

    Udon is fat chewy Japanese noodles made from wheat flour, water, and salt.

    You can buy udon noodles at an Asian grocery store with fresh, frozen, or dried. Fresh and frozen udon are already boiled at the process so boiling time is short like a couple of minutes. On the other hand dried udon noodles take longer like 10 minutes.

    We eat both hot and cold, but in the hot summer, cold udon demand increases.

    How do you eat cold udon?

    In general, there are 2 ways to eat cold udon noodles.

    • Zaru udon: Dip udon noodles in a noodle soup. Just noodles, noodel soup, and some toppings such as chopped green onion and wasabi. This is the most simple cold udon noodles.
    • Bukkake udon: Pour a noodle soup over the udon noodles like this recipe. This type of udon noodles have so many topping variations.

    Mentsuyu

    Mentsuyu is a Japanese soup base that is used for both udon and soba noodles.

    Basic ingredients are soy sauce, mirin, dashi (katsuobushi, or kombu), and water. It is full of umami and flavor from katsuobushi(or kombu). You can make it from scratch but we usually use store-bought ones.

    It's very salty when you taste it as it is, so you have to dilute it with water when you use it. Follow the instructions on the bottle to add water as it depends on the brand.

    📋 Ingredients

    Here are the ingredients (amounts are in the recipe card below).

    Ingredients for Cold Udon Noodles with Summer Vegetables
    • Vegetables: Tomato, okra, shiso (Japanese herb)
    • Atsuage (deep fried tofu)
    • Udon noodles
    • Mentsuyu

    Atsuage is deep-fried tofu and added as a protein source. You can eat it without cooking as it is tofu.

    This udon noodle is a frozen one. It's handy, and quick to boil so I always keep some packs in the freezer.

    Plant Based Mentsuyu 

    Mentsuyu is almost always made with katsuobushi dashi so if you are a vegan or vegetarian, you have to substitute dashi with vegan dashi.

    Try this recipe: put vegan dashi (800ml/4cups), 2or3 tablespoon soy sauce, and 2or3 tablespoon mirin in a pot and bring it to a boil.

    🔪Instructions

    Now you have all the ingredients, so let's start cooking! You can also watch this video.

    How to make Cold Udon Noodles with Summer Vegetables
    1. Prepare ingredients >> Cut tomato, shiso, atuage into bite size pieces. Boil okra for 2 minutes, let it cook and cut into bite size pieces.
    2. Boil udon noodles >> Boil udon noodles according to the instructions on the package. If you use frozen noodle, it would take a couple minutes to boil.
    3. Rinse and drain >> Rinse and drain boiled udon noodles under cold water.
    4. Place on a plate >> Place udon noodles, okra, tomato, shiso, atsuage and toppings of your choice on a plate
    5. Mentsuyu >> Dilute mentsuyu with water (follow the instructions on the bottle) and serve with udon
    a bowl of Cold Udon Noodles with Summer Vegetables
    Colorful cold udon in a bowl. Tomato, Okura, Lettuce, and koyadofu are on the top.

    Here are fresh summer cold udon noodles! Pour the mentsuyu over the udon, mix them up and enjoy!

    Variations

    You can enjoy various variations by adding other stuff such as healthy seaweed, boiled egg, and so on. Here are my favorite ingredients for cold udon noodles.

    • Nagaimo (chinese yam)
    • Natto
    • Mekabu (seaweed)
    • Wakame (seaweed)
    • Pickled plum
    • Boiled egg
    • Canned tuna

    Nagaimo, natto and mekabu are sticky. If you don't mind sticky food, mix them together and place them on top of boiled udon noodles. It's super sticky but so healthy and yummy! This is my favorite as well.

    This recipe works for soba noodles as well. If you love soba more than udon, please swap the noodles.

    Thanks for Stopping By

    How did you like this simple Japanese udon noodles recipe?

    It's so easy as it only takes 10 minutes, and healthy with plenty of vegetables. I would be happy if you will add it to your summer recipe.

    Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!

    Also, feel free to leave comments if you have any questions. I love hearing from you!

    Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

    More Japanese noodle Recipes You Might Like

    • Yaki udon
    • Soba noodle salad
    • Soba noodle soup(kake soba)

    Watch how to make it

    Print

    📖 Recipe

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    Cold Udon Noodles with Summer Vegetables

    Cold Udon Noodles with Summer Vegetables

    • Author: JURI
    • Prep Time: 5
    • Cook Time: 5
    • Total Time: 10mins
    • Yield: 4 servings 1x
    • Category: Noodle
    • Method: Boil
    • Cuisine: Japanese
    • Diet: Low Fat
    Print Recipe
    Pin Recipe

    Description

    Summer is best for cold udon noodles. Just top the boiled udon with fresh summer vegetables and pour flavorful noodle soup. It's simple and easy recipe.


    Ingredients

    Scale
    • 1 Tomato
    • 15 pcs Okra (150g)
    • 10 pcs Shiso (10g)
    • 1 block Atsuage (Deep-fried tofu) (180g)
    • 4 packs Udon noodles
    • 1c Mentsuyu (240ml)
    • Topping of your choice: Nori, chopped green onion, sesame seeds

    Instructions

    1. Cut ingredients: Cut tomato, shiso, atuage into bite-size pieces
    2. Boil okra: Boil okra for 2 minutes and cut them into bite-size pieces
    3. Boil udon: Boil udon noodles according to the instructions on the package, rinse and drain under cold water
    4. Prepare mentsuyu: Dilute mentsuyu with water according to the instructions on the bottle
    5. Serve: Place udon noodles, okra, tomato, shiso, atsuage and toppings on a plate and pour mentsuyu over

    Notes

    • Equipment: Saucepan (18cm/7 inches)
    • Substitute: You can pick any ingredients you like such as boiled egg, pickled plum, canned tuna, wakame (seaweed), leafy green vegetables, cucumbers, broccoli, etc.
    • If the soup is too salty, please add some water to tweak the taste.
    • You can find the homemade mentsuyu recipe in Kake soba recipe

    Keywords: Cold Udon Noodles with Summer Vegetables

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    Hi, I'm JURI!

    I'm mama to two energetic children and passionate about making healthy meals for the family. I love sharing simple Japanese home cooking recipes, mostly plant-based recipes (vegan and vegetarian). More about me...

    Jiri@Chef JA Cooks

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