Salad Noodle

by KK

Hi, this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂
Thank you for visiting my blog.


Today, I would like to introduce how to make Salad Noodle.
This is a great dish to make for weekend lunch or quick snack for kids.
My husband Hide loves it so much, he asks me to make it at least once a week!



You can use any vegetable you like for topping, but make sure to cut them into thin strips so that they mix well with the noodle when you eat!

Here is one of our favorite combination.

1 Tomato

1/2 Lebanese Cucumber

1/3 Carrot

1/2 Kholrabi or 1/4 Daikon

I also added

1 Egg

2 Chicken Drumstick

for extra taste. You can use ham or any left over meat you like, as long as they are shredded into small pieces.

For the sauce, you need

1 teaspoon Organic raw sugar (brown sugar or white sugar can be used)

2 teaspoon Apple vinegar (you can use rice vinegar or white vinegar but not balsamic vinegar)

3 teaspoon Soy sauce

1 teaspoon Sesame oil

Today, I added a touch of chili paste, but this is to your preference.

This amount is enough for 2 bundles of Organic noodle, so just remember the 1:2:3 ratio, and you can use any size spoon to match your family.


To cook the Salad Noodle;

Step 1: Prepare the Chicken, boil water in small saucepan, add salt and cook chicken until tender, cool slightly and shred them in small pieces. I repeat, you can use leftover meat or ham or turkey or omit this whole process


Step 2: Beat egg in small bowl, make thin crepes, cut into thin strips


Step3: Boil water in large pot, cook noodle according to the package. (You can use Ramen, Somen, Soba or any type of noodle you like, we use Udon at home because it stays strong and firm even after it is drained and washed under cold water.)


Step 4: Cut vegetables into small strips, mix ingredients for sauce.

(Since Udon takes 11 min to cook, I chop the vegetables while I wait. If you are using Somen, which requires much shorter cooking time, be sure to chop the vegetable before you start boiling the noodle.)


Step 5: Drain noodle, rinse under cold water, drain and put in deep dish, arrange vegetables, eggs, meat, pour sauce and serve!


This sauce matches most vegetables, but I think it goes especially well with tomato and cucumber. Sometimes, I cut cucumber into bite size, marinate it in this sauce overnight (obviously you have to use tablespoons  to make enough sauce for marinating!) and have it as a side dish. Or, I slice some tomato on a plate, boil eggs and cut them into dices, put in on the tomato and pour this sauce. Yum, yum goes so well with cold beer!


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