Japanese Noodle Salad


  • Makes3 servings
Japanese Noodle Salad

Photo: Mr Michael Phams/Flickr

This Japanese noodle salad is a great make-ahead lunch. Take it to school or work in a thermos, hot or cold.


  • 1 200-g pkg fresh udon noodles, or 1 2/3 cups cooked whole wheat pasta

  • 1/2 red sweet pepper, sliced thinly

  • 1 carrot, cut into matchsticks

  • 10 snow peas, trimmed and strings removed, sliced thinly

  • 1 tbsp tamari, or soy sauce, or to taste

  • 1/2 tsp sesame oil, or canola oil

  • 2 tsp seasoned rice vinegar

  • sprinkle sesame seeds, (optional)


  • Soak udon noodles, if using, in boiling water for just 30 seconds to loosen. Drain water completely.

  • While noodles are still hot, add remaining ingredients and toss to combine. Taste and add more tamari or soy sauce if desired.

  • Makes 21⁄2 cups (625 mL).

  • In a serving (3⁄4 cup/175 mL): 174 calories, 5.3 g protein, 4.8 g fat, 28.4 g carbohydrates, 2.0 g dietary fibre

This article was originally published on Nov 01, 2009

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