Chilled udon, mushroom and cucumber salad

Typically served hot, this unique recipe serves udon noodles chilled in this refreshing vegetarian and mushroom cucumber salad. Ready in just 10 minutes, this is the ideal speedy dish to share with friends for summer gatherings.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 packets (400 g) instant udon noodles
• 2 tbsp olive oil
• 2 cups mixed mushrooms (Swiss brown, cup, shiitake, enoki), sliced
• salt and black pepper
• ½ cup coriander leaves, roughly chopped, plus extra to serve
• 1 Lebanese cucumber, roughly chopped
• 4 tbsp fried shallots
• 2 bunches Asian greens, thinly sliced

For the dressing 

• 4 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp chilli crisp oil
• 50 ml water
• 1 tbsp lemon juice

Instructions

1. Bring a large saucepan of water to the boil, then cook the udon noodles according to the package directions. Drain and transfer the noodles to a large bowl of iced water.

2. Heat the oil over medium-high heat in a large frying pan. Add the mushrooms and sauté until softened. Season to taste with salt and pepper.

3. To make the dressing, combine the ingredients in a medium bowl and whisk well to combine.

4. Transfer the chilled noodles to a large bowl with the mushrooms, dressing and remaining ingredients and toss well to combine. Sprinkle with extra coriander and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.