Spring times mean lots of fresh meals, and for this delicious meal option, we made an irresistible Seafood Udon Noodle Salad that’s just as mouthwatering as it is visually delectable. Get the deets below!
Seafood Udon Noodle Salad
On a recent grocery store run, I came across an unusual sighting. Langostino lobster tails! We don’t see them often around these parts, and I have never cooked with them, so I figured why not give them a try. I had already planned to make a Udon noodle bowl for a quick Saturday lunch, but I craved salads when the weekend rolled around. The Mrs. loves salads too, so I pivoted and decided to try something new.
Instead of making soup, I went with a Seafood Udon Noodle Salad. This is a cold salad that was ideal for such a hot spring day. And since the Langostino lobster tails came pre-cooked, it meant less preparation time. I also grabbed fresh udon noodles from a local Asian market.
It took less than 30 minutes to pull this easy no-fuss light lunch idea together.
What You Will Need To Make Our Seafood Udon Noodle Salad:
Udon Noodles. I used fresh packaged Udon noodles (or you can also use soba noodles). I think they have the best flavor and they’re so easy to prepare. I cooked them in boiling water for two minutes, drained off the water, then tossed them with equal measures of sesame oil and some hot pepper extra virgin olive oil, then chilled the noodles in the fridge for fifteen minutes.
Langostino Lobster Tails. If you love lobster, then chances are you will love langostino lobster tails; they’re similar in taste with a natural sweetness. I have pan-fried them briefly with butter and garlic and used them for making yummy seafood soft tacos. We found these at Trader Joe’s. You can also substitute with shrimp or salmon.
Assorted Fresh Vegetables. Here’s where you can grab some of your most desirable vegetables and make it do what it do. This recipe calls for sliced radishes, red cabbage, thinly sliced rings of red onions, green onion, jalapeños, ribbons of sweet carrots, and fresh cilantro.
Asian Inspired Vinaigrette. Our Seafood Salad needed a dressing, so I came up with the perfect something for this salad occasion. It’s a combination of extra virgin olive oil, low-sodium soy sauce, crab paste, toasted sesame seeds, and sriracha sauce. You may want to save this recipe because it’s pretty good for dipping egg rolls into; just don’t double-dip.
Lime Wedges. Squeeze on fresh lime juice for a bit of fresh citrus zing!
Seafood Udon Noodle Salad
Servings 2
Ingredients:
- 2 servings of fresh udon noodles
- 1 tbsp sesame oil
- 1 tbsp hot pepper extra virgin olive oil *optional
- 1 cup longanstino lobster tails
- 1/2 cup red cabbage thinly sliced
- 1 small red onion thinly sliced into rings
- 1 small carrot grated into ribbons
- 2-3 tbsps of thinly sliced green onions
- 1 small bunch of fresh cilantro
- fresh lime wedges
Directions:
- Prepare the noodles following the package directions; once finished cooking, drain off the water using a colander, then place the noodles into a bowl and toss with sesame oil and hot pepper extra virgin olive oil.
- Divide the noodles into bowls and add the longanstino lobster tails, red cabbage, red onions, ribbons of carrots, thinly sliced green onions, and fresh cilantro.
- Add as much of the Asian-inspired vinaigrette as you like.
- Serve with lime wedges.
Asian Vinaigrette Recipe
Ingredients:
- 1/3 cup extra virgin olive oil
- 2 tbsps of mirin which is a Japanese sweet rice wine
- 4 tbsp low-sodium soy sauce
- 2 tbsp crab paste
- 1 tbsp toasted sesame seeds
- 1 tbsp sriracha
Directions:
Combine ingredients into a Mason-style jar with a screw-on lid and shake vigorously for 40 seconds. Serve—store the unused portion in the fridge for up to one week.
Try these noodle recipes:
Can I make the Noodle Salad a day ahead?
Yes, make the recipe a day ahead and store it in the refrigerator in an airtight container for five to seven days.
Should I rinse the udon noodles off after cooking and draining off the water?
No. After cooking and draining off the water, place the noodles in a bowl and toss them with sesame oil. Rinsing off the noodles will remove the necessary starch, which will allow the vinaigrette to stick to the noodles.
Can I serve the Seafood Udon Noodle Salad warm?
Although this is primarily served as a cold noodle salad, it can also be served warm. After cooking the noodles and draining off the water, instead of chilling the noodles, serve them warm instead. You can also quickly stir-fry the vegetables and langostino lobster tails for 2-3 minutes using a tablespoon of sesame oil, a tablespoon of chopped garlic using a hot wok.
Now that you have the recipe, make a list, then pull it all together in the kitchen. And as always, if you have any questions, drop us a line. We would love to hear from you. Drop us a line or two in the comments section down below!
Find more salad recipes to try below:
Bacon Lettuce & Triple Tomato Salad
Mixed Veggie Farro Salad Made In The Instant Pot
Ingredients
- 2 servings of fresh udon noodles
- 1 tbsp sesame oil
- 1 tbsp hot pepper extra virgin olive oil *optional
- 1 cup longanstino lobster tails
- 1/2 cup red cabbage thinly sliced
- 1 small red onion thinly sliced into rings
- 1 small carrot grated into ribbons
- 2-3 tbsps of thinly sliced green onions
- 1 small bunch of fresh cilantro
- fresh lime wedges
Instructions
- Prepare the noodles following the package directions; once finished cooking, drain off the water using a colander, then place the noodles into a bowl and toss with sesame oil and hot pepper extra virgin olive oil.
- Divide the noodles into bowls and add the longanstino lobster tails, red cabbage, red onions, ribbons of carrots, thinly sliced green onions, and fresh cilantro.
- Add as much of the Asian-inspired vinaigrette as you like.
- Serve with lime wedges.
heather says
this looks delicious! wanted to clarify – is this soba or udon?
T Worthey says
Hi, thank you! We used Udon, but you can use either one. Thanks!