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+ servings
soba noodle salad in a white bowl with fresh vegetable toppings
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5 from 1 vote

Seafood Udon Noodle Salad

Spring times mean lots of fresh meals; we made an irresistible Seafood Udon Noodle Salad that's just as mouthwatering as it is visually delectable.
Course: Main Course, Salad
Servings: 2
Author: This Worthey Life

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 in a bowl and toss with sesame oil and hot pepper extra virgin olive oil.
  • Divide the noodles into bowls and add 1 cup of longanstino lobster tails, 1/2 cup of red cabbage, red onions, ribbons of carrots, thinly sliced green onions, and fresh cilantro.
  • Add as much of the Asian-inspired vinaigrette (recipe below) as you like. This will give the recipe the needed "seasoning."
  • Serve with lime wedges.

Notes

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: 

  1. Combine ingredients into a Mason-style jar with a screw-on lid and shake vigorously for 40 seconds.
  2. Serve—store the unused portion in the fridge for up to one week.