Salad Udon with Scallion and Thick-Cut Ham
Chilled udon salad with mizuna, cucumber, and ham, topped with Kewpie's sesame ponzu dressing. A refreshing and savory noodle dish ready in 10 minutes.
Ingredients (Serves 2)
- 2 packs udon noodles (440g)
- 2 stalks mizuna (54g), cut into 3cm lengths
- 1/2 cucumber (49g), julienned
- 1/3 long green onion (20g, about 30cm), cut into fine shreds and soaked in water
- 2 slices thick-cut ham, julienned
- 3 tablespoons plus extra Kewpie Deep-fried Sesame with Ponzu Sauce Dressing
Instructions
- Cook udon noodles according to package directions. Rinse under cold water, chill thoroughly, and drain well.
- Cut mizuna into 3cm lengths.
- Julienne cucumber and ham. Shred the long green onion into fine strips, soak in water, then drain. Toss all in a bowl with 3 tablespoons of dressing.
- On serving plates, layer mizuna, then udon, and top with the dressed vegetable and ham mix. Drizzle with additional dressing to finish.
Tips
- Ensure the udon is well-drained to keep the salad fresh and crisp.
- Use pre-cooked udon for a faster prep time—just follow the label instructions.
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