Udon Noodle Salad

by on April 16, 2012 » Add the first comment.
Print Friendly, PDF & Email


  • 1 bundle udon noodles
  • 1/8 CU diced onion
  • 1 chicken breast (slice into thin strips)
  • 3 stalks green onion (thinly chopped)
  • 8 stalks celery (leaf tops only – chopped)
  • 12 leaves fresh basil
  • 3 large cloves garlic (chopped)
  • 2 TBL lime juice
  • 2 TBL Rice vinegar
  • 1 TBL brown sugar
  • 1 small carrot (use peeler to create slivers)
  • 1 handful spinach leaves (roll leaves and cut thinly)
  • 1/2 CU jicama or water chestnuts (cut thin)
  • 2 mandarin oranges (peeled and sectioned)
  • 10 almonds (coursely chopped)
  • 2 tsp Corn Starch (optional)
  • 1 TBL Soy Sauce (optional)


  1. Place large pot of water on burner on high, and cover
  2. Combine green onion, celery, basil, barlic, lime, vinegar, sugar, carrot, spinach, jicama, and almonds.
  3. Set mixture aside to rest
  4. Heat oil in skillet and when hot, cook chicken strips
  5. When strips are ABOUT done, add diced onion and garlic to the pan
  6. Remove pan from heat and cover
  7. Put noodles into boiling water and cover. Watch closely. When water starts to boil, reduce heat or it will boil over.
  8. Cook about 8 minutes.
  9. While noodles are cooking, drain liquid from step 2 into small cup.
  10. Add Soy and Corn Starch ONLY IF you like a salty Asian taste. Mix well.
  11. Taste a noodle. When done, drain noodles and return to the pan.
  12. Add soy mixture (if you chose this option) and cook until thickened.
  13. Split between two dinner plates.
  14. Top with greens mixture
  15. Place orange slices on top for garnish and taste.


A great way to section oranges is to hand-peel the orange, then slice them just shy of the white binding, discarding the binding eventually. What you end up with is a wonderfully edible orange slice with no toughness.

For garlic, once you’ve separated the cloves, crush it with the bottom of a coffee cup. The skin comes right off.

Sesame oil smokes more, but in my opinion tastes better. Canola and olive oil are also good choices.


Find more like this: World Cuisine

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.