Refreshing Cold Udon Salad: A Perfect Summer Dish
Beat the Heat with This Easy Cold Udon Salad Featuring a Simple Soy-Vinegar Dressing
As the weather gets warmer, I find myself craving cool and refreshing dishes. Today, I made a light and delightful cold udon salad that’s perfect for these hot days. It’s incredibly simple to prepare, thanks to a delicious homemade ‘Cham-Gan-Cho’ (Sesame-Soy-Vinegar) sauce. This recipe combines chewy udon noodles with crisp vegetables and succulent shrimp, all brought together by a bright, tangy dressing. It’s a fantastic way to enjoy a light yet satisfying meal when you need a break from heavy cooking.
Main Ingredients- 1 serving fresh udon noodles (or 100g dried udon)
- 1/3 cucumber
- 5 cherry tomatoes
- 6 frozen cooked shrimp
- 0.5 Tbsp toasted sesame seeds
Cham-Gan-Cho Sauce (Simple Ratio)- 2 Tbsp sugar
- 2 Tbsp vinegar (rice vinegar or apple cider vinegar recommended)
- 3.5 Tbsp soy sauce
- 3 Tbsp sesame oil
- 2 Tbsp sugar
- 2 Tbsp vinegar (rice vinegar or apple cider vinegar recommended)
- 3.5 Tbsp soy sauce
- 3 Tbsp sesame oil
Cooking Instructions
Step 1
Bring a generous pot of water to a boil. Add the udon noodles and cook for about 3 minutes, or according to package directions. It’s important not to overcook them, aiming for a tender yet slightly chewy texture.
Step 2
Once cooked, drain the udon noodles in a colander. Immediately rinse them under cold running water to stop the cooking process and achieve a firm, springy texture. Drain them thoroughly; this helps the sauce adhere better and prevents the salad from becoming watery.
Step 3
Place the frozen shrimp in a bowl of cold water to thaw. Once thawed, rinse them lightly under running water and pat dry.
Step 4
Bring a small pot of water to a boil. Add the thawed shrimp and cook for about 3 minutes, or until they turn pink and opaque. They are fully cooked when they are completely white.
Step 5
Wash the cucumber and cut it into thin matchsticks (julienne). Try to cut them as uniformly as possible for the best texture.
Step 6
Wash the cherry tomatoes, remove the stems, and cut them in half. Their vibrant color adds visual appeal to the salad.
Step 7
In a small bowl, combine all the Cham-Gan-Cho sauce ingredients: 2 Tbsp sugar, 2 Tbsp vinegar, 3.5 Tbsp soy sauce, and 3 Tbsp sesame oil. Whisk well until the sugar is completely dissolved. A good mix ensures a balanced sweet, sour, and savory flavor.
Step 8
To assemble the salad, place the drained udon noodles in a serving bowl. Arrange the julienned cucumber and halved cherry tomatoes attractively on top of the noodles.
Step 9
Add the cooked shrimp as a topping. Drizzle generously with the prepared Cham-Gan-Cho sauce. Don’t be shy with the sauce – it’s the star of the dish!
Step 10
Finally, sprinkle about 0.5 Tbsp of toasted sesame seeds over the salad for a nutty aroma and added flavor. Your refreshing cold udon salad is now complete!
Step 11
Enjoy this delightful cold udon salad, where the bright Cham-Gan-Cho sauce perfectly complements the noodles, fresh vegetables, and shrimp. It’s an ideal light and refreshing meal for hot summer days.
