Before all signs of summer weather are gone (which I can’t say is so much the case here in Southern California), this is a last chance at a light, chilled dish that is very simply prepared. You may be used to seeing udon (a thick, wheat based Japanese noodle) served in hot soup, but it is especially refreshing served cold and lightly dressed. Of course, this recipe is open to any modifications, but I think that the straightforwardness of the ingredients is what makes it so delicious.

Because one of udon’s shining characteristics is its adhesiveness, it is important to rinse, then toss the noodles (very lightly) in sesame oil to prevent stickiness, this also lends a very light flavor to the plain noodles.

Grape seed oil works well as a neutral and light carrier for the flavors of soy sauce and ginger.

Summer Udon

8-10 oz udon (I prefer Hakubaku organic udon, it works well served cold and the simple packaging of three banded servings is convenient.)
1/4 teaspoon sesame oil, plus enough to lightly coat noodles
4.5 tablespoons soy sauce
1.5 tablespoons grape seed oil
2 teaspoons rice vinegar (unseasoned)
1/2 teaspoon lemon juice
1/2 teaspoon grated ginger
1/2 cucumber, julienned
1/2 cup daikon (or radish) sprouts
1 tablespoon black sesame seeds

Cook udon according to directions (usually about 2 minutes). Drain, rinse, and drizzle with just enough sesame oil to coat the noodles. Spread noodles on a baking sheet or plate, and refrigerate for 10-15 minutes, until cold.

Whisk together soy sauce, grape seed oil, vinegar, remaining sesame oil, lemon juice, and grated ginger.

Divide the udon into bowls and sprinkle with equal servings of cucumber, sprouts, and sesame seeds. Drizzle each with dressing to your liking, or serve alongside the noodles for dipping or to dress individually.