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–+ servings

Chilled Sesame Cucumber Udon

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A refreshing and quick dish combining slippery udon noodles, crisp cucumber, and a tangy sesame-ginger sauce, perfect for hot weather and make-ahead meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Noodles and Vegetables
  • 4 packages udon noodles (fresh or frozen) Fresh or frozen udon cooks quickly; dried udon will work but needs longer boiling.
  • 2 whole English cucumbers, thinly sliced Their crispness adds a refreshing crunch.
  • 2 whole green onions, finely chopped Adds mild onion flavor and a fresh garnish.
Sauce
  • 3 tablespoons rice vinegar Gives brightness that cuts through the richness.
  • 2 tablespoons soy sauce Essential for that umami kick; use low-sodium if preferred.
  • 1 tablespoon sesame oil Adds a luscious, nutty richness.
  • 1 tablespoon mirin Adds a gentle sweetness (substitute a teaspoon of honey + a splash of water if needed).
  • 1 teaspoon sugar Balances flavors (swap for a bit of maple syrup or agave).
  • 1 clove garlic, minced Because garlic makes everything better.
  • 1/2 teaspoon fresh ginger, grated Offers a lovely slight zing.
  • 2 tablespoons toasted sesame seeds Brings depth and a nutty finish.

Method
 

Cook the noodles
  1. Bring a large pot of salted water to a rolling boil. Add fresh or frozen udon and cook just until tender per package instructions (typically 2–4 minutes). Immediately drain and rinse under cold running water, then transfer to a bowl of ice water to stop cooking and keep noodles springy. Drain well before assembling.
Prepare the vegetables
  1. Thinly slice the English cucumbers into rounds or ribbons.
  2. Finely chop the green onions, separating whites and greens if you like a more delicate garnish.
Make the sauce
  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, mirin, sugar, minced garlic, and grated ginger until the sugar dissolves and the mixture is glossy. Taste and adjust if necessary.
Assemble the dish
  1. Place drained udon in a large mixing bowl. Pour the sauce over the noodles and toss gently but thoroughly to coat.
  2. Add cucumbers and most of the green onion (reserve some for garnish). Toss again.
  3. Transfer to a serving platter or individual bowls. Sprinkle toasted sesame seeds and the reserved green onion on top.
  4. Serve immediately or chill for 10–15 minutes if you prefer it colder.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 3g

Notes

Best served chilled. Can be made ahead of time by mixing the sauce in advance; toss just before serving to keep cucumbers crisp. Keep leftovers refrigerated in an airtight container for up to 2–3 days.
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