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Udon Noodle salad via veggiechick.com #vegan
30 min or less, Lunch, Main Dishes, Nut free, Salads, Side dishes, Under 400 calories, Vegan Recipes

Udon Noodle Salad with Fresh Veggies

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This Asian-inspired Udon Noodle Salad is loaded, and I mean loaded with veggies. It’s the perfect lunch, dinner, or take-a-long potluck dish.

Udon Noodle salad via veggiechick.com #vegan

I love this Udon Noodle Salad because it’s super fresh and tasty, and with so much Asian flair. It’s also a great way to use up extra veggies in your fridge. Just look at all those colors!

To make- first, cook the noodles according to package directions. Then drain, rinse with cold water and add noodles to a large bowl.

Meanwhile, waiting for the pasta to cook, you can prepare your veggies. Then, in the same large bowl, add the veggies to the noodles and combine.

Next, in a small bowl, combine the garlic, hoisin sauce, rice vinegar, sesame oil, soy sauce, Sriracha, wasabi paste, agave syrup and lemon juice. Stir with a whisk.

Lastly, add the sauce to the udon noodle mix and stir to combine. Serve! Just like that it’s summer in your kitchen! =)

Udon Noodle salad via veggiechick.com #vegan
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Udon Noodle Salad with Fresh Veggies (Vegan)

This Asian-inspired pasta salad is loaded, and I mean loaded with veggies. It’s the perfect lunch, dinner, or take-a-long potluck dish.

  • Author: Christin McKamey
  • Prep Time: 15 minutes
  • Cook Time: 10
  • Total Time: 25
  • Yield: 4 1x
  • Category: Main Dishes
  • Method: Boil
  • Cuisine: Asian
Scale

Ingredients

  • 8 ounces udon noodles
  • 1 bunch green onions, chopped (about 1 cup)
  • 1 small yellow pepper, diced into small pieces (about 1 cup)
  • 1 small green pepper, diced into small pieces (about 1 cup)
  • 1 cup shelled edamame
  • 1 cup cherry tomatoes, halved
  • 2 cups spring mix lettuce
  • 3 garlic cloves
  • 2 tablespoons hoisin sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce (low sodium)
  • 1 teaspoon Sriracha
  • 1 teaspoon wasabi paste
  • 1 tablespoon agave syrup
  • 1 tablespoon lemon juice

Instructions

  1. Cook udon noodles according to package directions. Drain and rinse with cold water.
  2. In a large bowl, add all vegetables and lettuce. Add noodles and combine.
  3. In a small bowl, add garlic, hoisin, rice vinegar, sesame oil, soy sauce, Sriracha, wasabi paste, agave syrup and lemon juice. Stir with a whisk.
  4. Add sauce and toss with noodles to combine.

Nutrition

  • Calories: 357
  • Sugar: 9.9
  • Sodium: 343.6
  • Fat: 5.4
  • Carbohydrates: 66.8
  • Protein: 10.5

Keywords: udon noodle salad, vegan noodle salad, veggie noodles

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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