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chilled noodle salad
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Udon noodles tossed with carrot, cucumber, cabbage, scallions and Kogi vinaigrette. Garnished with soft boiled egg, sesame seeds and cilantro.

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2 ea Eggs

1 ea Large carrot, cut into 2" long matchsticks

1/2 ea Cucumber, seeded, cut into 2" long matchsticks

3 ea Scallions sliced very thinly

2 cup Green or red cabbage, very thinly sliced

10-12 oz Udon or soba noodles, cooked according to package instructions, then drained

1 cup Kogi Vinaigrette

1 tsp Sesame seeds

1/2 cup Fresh cilantro, chopped


1.  Bring a large saucepan of water to the boil. Add the eggs and cook for 5½ minutes for a soft center. Remove with a slotted spoon and place in a bowl of cold water for 1 minutes. Peel. Cut all vegetables and place into bowl. Cook noodles according to directions, rinse under cool water and drain. Add to bowl. Add dressing and toss.Garnish with cilantro, sesame seeds and soft-boiled egg.