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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.