This light and fresh chilled udon noodle salad combines cooling cucumber, beets, and carrots. It's then topped with a creamy and spicy avocado and wasabi dressing. Bring this noodle salad to work, or enjoy it at home with a side of miso soup.

Chilled Udon Noodles With Wasabi Avocado Dressing [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


For the Noodles:

  • 7 ounces dry udon noodles
  • 1/2 cup shredded carrots
  • 1-2 tablespoons shredded raw beet, about half a bulb
  • 1/4 cup diced cucumber
  • 1/2 avocado

For the Dressing:

  • 1/2 avocado
  • 1 teaspoon wasabi paste
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon grated fresh ginger


  1. Cook the udon noodles in salted water until tender.
  2. Drain and rinse in cold water until cool. Transfer to a large bowl.
  3. Add carrots, beet, and cucumber, and toss.
  4. For dressing, combine the ingredients in a food processor until smooth. Top noodles with dressing and toss to combine.
  5. Top each bowl with remaining sliced avocado.


    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Load More...