Chilled Noodle Salad

    2 hours 25 minutes

    This tangy noodle salad is a mixture of udon noodles with tomato sauce, sesame oil, soy sauce, lime juice, onion, carrots, zucchini and capsicum chilled then served.

    122 people made this

    Serves: 8 

    • 500g udon noodles
    • 1/4 cup tomato sauce
    • 1/4 cup sesame oil
    • 1/4 cup soy sauce
    • 2 tablespoons brown sugar
    • 2 teaspoons sea salt
    • 1 1/2 teaspoons lime juice
    • 1/4 cup spring onion, sliced
    • 2 carrots, peeled and grated
    • 1 small zucchini, julienned
    • 1 red capsicum, julienned
    • 1 tablespoon toasted sesame seeds
    • 1 teaspoon chilli flakes

    Preparation:20min  ›  Cook:5min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. Fill a saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles then return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill then drain again.
    2. In a large salad bowl, whisk together the tomato sauce, sesame oil, soy sauce, brown sugar, sea salt and lime juice until the brown sugar has dissolved. Place the noodles, spring onion, carrots, zucchini, capsicum, sesame seeds and chilli flakes into the bowl then gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

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    Reviews in English (77)


    This recipe was a hit with all of my family and friends. Usually you would get at least 1 member of the family and friends that didn't like it but on this occasion it was an absolute hit. I didn't change anything and I will certainly be making this again and again. Thank you for posting.  -  15 Apr 2013


    Very tasty, I used soba buckwheat soba noodles instead which are easier to find and it was very very tasty. Good as a side or main!  -  20 Jul 2011  (Review from Allrecipes USA and Canada)


    This was wonderful! I used fresh zucchini, yellow squash, carrots and bellpeppers from my garden. I also made extra sauce to use as a marinade for a chicken breast. I sliced the chicken and sauteed it in the marinade to top the noodles with for a main dish. It was a wonderfully light, yet still filling dinner for one of the hottest days of the year. Thanks!  -  24 Jul 2011  (Review from Allrecipes USA and Canada)