Maggie Beer

Udon Noodle and Fresh Herb Salad

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Step 1: Place a large pot of salted water over a high heat and bring to the boil.

Step 2: Add the udon noodles to the boiling water and cook for 8-10 minutes or until just cooked through. Remove from the heat and strain.

Step 3: Toss the noodles through the grapeseed oil, then spread out onto a tray and set aside to cool.

Step 4: Cut the cucumber in half lengthways, then slice on an angle into 5mm thick pieces and place into a large mixing bowl.

Step 5: Remove the seeds from the capsicum, then slice into thin strips and add to the bowl with the cucumber.

Step 6: Finely slice the red onion and spring onion and add to the bowl along with the coriander and mint leaves.

Step 7: Pour half of the vinaigrette over the fresh ingredients and mix together well.

Step 8: Evenly divide the noodles between 4 serving bowls, top with the fresh salad, then drizzle over the remaining amount of vinaigrette. Serve with a wedge of lime.


  1. 40ml 2 tbspn grapeseed oil
  2. 2 lebanese cucumbers medium sized
  3. 1 red capsicum large
  4. 1/2 cup mint leaves

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