Chilled Udon Noodles with Sesame Garlic Dressing

Chilled udon noodles are tossed with a tasty sesame garlic vinaigrette and served with refreshing summer vegetables and herbs.

This post is sponsored by Annie Chuns. All opinions are my own.

chilled udon noodles with summer vegetables and sesame ginger dressing

I love it when a noodle dish is so chock full of veggies that it can be deemed a salad. Isn’t that just the best kind of loophole? These Chilled Udon Noodles are tossed in an Asian inspired sesame ginger dressing and served with lots of crisp, refreshing summer vegetables like corn, cucumber and radish. Add in fresh herbs like cilantro and scallion and top it off with a sprinkle of sesame seeds and you have yourself a perfect example of a delicious chilled noodle salad.

chilled udon noodles with summer vegetables and sesame ginger dressing

I have a soft spot in my heart for udon noodles. I’ve been enjoying them since I was a child in dishes like this Vegetable Udon Noodle Soup and I am just ga-ga over their thick, chewy texture and natural slurp-ability. In the past I was only able to find udon noodles one the menu at Japanese restaurants and ramen houses, or I would have to track them down at specialty Asian grocery stores. But now I’m delighted that Annie Chun’s has made them so accessible! Their Organic Udon Noodles are not only vegan and fully cooked, but they are widely available at many national grocery stores- I can usually find them at my local Whole Foods.

annie chun's organic udon noodles

Why you’ll love these chilled udon noodles

  • The best thing about this chilled udon noodle salad is that Annie Chun’s Organic Udon Noodles are already fully cooked, so they only need to be refreshed in boiling water for about two minutes. Then after a quick rinse and chill they are ready to be tossed with the dressing, veggies and herbs. The whole recipe can be made in about 20 minutes, although I do recommend chilling it for at least an hour before serving if you want it to be nice and refreshing for those hot summer days.
  • These Chilled Udon Noodles are so versatile! This dish works well as a vegan lunch, satisfying dinner or a creative side dish for a dinner party.
radish, cucumber and corn on a plaster surface

How to make sesame garlic dressing

Another wonderful thing about this recipe is the sesame ginger dressing which gives the dish its zippy flavor. To make it, simply whisk together freshly grated garlic and ginger with red pepper flakes, coconut sugar (brown sugar or maple syrup work, too). lime zest, lime juice, sesame oil and rice wine vinegar.

a bowl of chilled udon noodles with sesame ginger dressing

Next, toss the dressing with the udon noodles. Lastly, add the corn, cucumber slices, radish slices, cilantro and scallions and toss again. I recommend a nice chill in the fridge before serving, but I certainly wouldn’t judge you if you decided to dig in to this udon noodle salad right away!

corn, cucumbers, radish and cilantro in a mixing bowl


  • To make this recipe gluten free, try swapping out these gluten free rice noodles that Annie Chun’s makes!
  • Feel free to change up the veggies & herbs- basil and mint would be lovely, and you can use whatever crisp vegetables you have on hand. Snap peas? Carrots? Bell peppers? Yum!
  • I like using coconut sugar to make the dressing because it is unrefined, but it can be swapped for brown sugar, honey or maple syrup.
  • If you prefer these Chilled Udon Noodles to be not spicy, you can leave out the crushed red pepper flakes from the dressing.
close up of a bowl of udon noodles

More yummy noodle recipes

udon noodles with summer vegetables

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5 from 2 votes

Chilled Udon Noodles with Sesame Garlic Dressing

Chilled udon noodles are tossed with sesame garlic dressing and served with summery vegetables and herbs.

Course lunch, main, Main Course, Side Dish
Cuisine Asian, Vegan
Keyword noodles, summer, vegan
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 700 kcal


  • 2 pouches Annie Chun Udon Noodles
  • 1 clove garlic minced
  • 1 teaspoon ginger grated
  • 1 teaspoon coconut sugar or brown sugar
  • 1/4 teaspoon crushed red pepper flakes
  • Zest and juice of 1 lime
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced radish
  • 1 cup corn kernels
  • 1 cup thinly sliced radish
  • Salt & freshly ground pepper
  • 2 scallions chopped
  • 1/4 cup cilantro leaves
  • 1 teaspoon black sesame seeds


  1. Boil udon noodles according to package directions. Drain and rinse with cold water and set aside.
  2. Whisk together garlic, ginger, sugar, red pepper flakes, lime zest, lime juice, rice vinegar and sesame oil in a small bowl.
  3. Add noodles, dressing, cucumber, radish, corn, scallions and cilantro to a large mixing bowl and toss to combine. Season to taste with salt and pepper and toss again. Transfer to bowls and top with sesame seeds. Chill for at least 1 hour before serving.

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  1. Kathy Peterson

    Delicious salad. For my taste, I added a tsp. of fish sauce to the dressing instead of regular table salt. Also, I don’t know if you realize that you have 1 cup sliced radish twice in the ingredient list. Did you mean to do that, or was it another ingredient you meant to add? Thanks for the recipe!


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