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]



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.