Bitchin’ Kitchen – Udon Noodle Salad

By Hannah Colenbrander

Turn your unhealthy bowl of two-minute microwave noodles into a 10-minute gourmet noodle masterpiece. Instead of ingesting all that MSG, opt for carrots, cucumber, spring onions and herbs. This noodle salad is fresh and ready pretty quick, perfect for uni lunches when you’ve got no more money left for buying your lunches.


250g dry udon noodles

2 large carrots, finely shredded

7 cm of cucumber, finely shredded

2 spring onions, finely shredded

2 handfuls of coriander leaves

2 handfuls of basil or mint leaves

1 lime, finely sliced

1/2 recipe Vietnamese dressing


Cook noodles according to packet instructions, then drain and rinse under cold water to remove access starch. Place in a mixing bowl with all other ingredients and toss to combine. Prepare dressing. You will need:

1/4 cup fish sauce

1/4 cup sugar

1/4 cup white vinegar

3/4 cup water

1 long red chilli, finely sliced

Finely grated zest of one lime

Shake all ingredients together and mix half the dressing in with udon noodles. Note: Dressing can be stored in fridge for up to a week.

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