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Shabu Shabu Cold Noodle Salad じゃぶじゃぶうどんサラダ
5 from 14 votes

Shabu Shabu Cold Noodle Salad じゃぶじゃぶうどんサラダ

This Shabu Shabu Cold Noodle Salad combines cold udon noodles with lightly cooked thin pork slices, fresh salad greens, cucumber, and tomato, all dressed in a creamy white sesame paste dressing. The chilled components and mild seasoning deliver a refreshing dish with a balance of textures and subtle, nutty flavor.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 682 kcal
Course: Main Course, Salad
Cuisine: Japanese

Ingredients

  • 250 g Udon Noodle
  • 1 cup salad leaves any kinds, green
  • 100 g pork thinly sliced
  • 1/2 tbsp sake
  • 1 tsp salt
  • 1/2 tomato
  • 1/2 cucumber
  • 1 tsp sesame seeds to sprinkle, white
dressings
  • 1 tbsp white sesame seed paste
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1/2 tbsp soy sauce
  • 1 cup dashi
  • 1 tbsp rice vinegar
  • 1 tsp shiro dashi 4

Instructions

Goma (sesame seeds) dressing
    Cup of Yum
  1. Place white sesame seeds paste in a motor. 
  2. Add Sake a little bit at a time and grind to combine each time.
  3. Add mirin a little bit at a time and grind well each time.
  4. Add soy sauce, mirin, and dashi and combine well. 
  5. Refrigerate the dressing until it is needed.
Making Shabu Shabu
  1. Bring water to boil in a medium to large pot and add sake and salt.
  2. Dip thinly sliced pork into the boiling water and swish it a couple times till the meat changes colour. 
  3. Repeat the process one slice at a time. 
  4. Cover with cling wrap and refrigerate until assembling the salad. 
Preparing salad
  1. Wash green salad leaves and drain excess water very well using a salad spinner (if you have) *1
  2. Slice tomato and cucumber and set aside.
  3. Cook Udon noodle. Bring enough water to boil in a large pot and add udon noodle for a few minutes. *2
  4. Turn the heat off and drain the water and wash it under cold running water. *3
  5. Assemble all together. Place the well drained udon noodle on two seperate plate. 
  6. Top udon noodle with green salad leaves, tomato, and cucumber.
  7. Top with Shabu Shabu pork.
  8. Pour the dressing over just before serving.

Notes

  • Drain salad greens thoroughly to avoid a soggy salad; use a salad spinner if possible.
  • Cook udon noodles according to package instructions aiming for al dente, then rinse under cold water.
  • Chill noodles before assembling if time allows to enhance texture and refreshment.
  • If shiro dashi is unavailable, it can be omitted without greatly affecting flavor.
  • Thinly sliced pork can be substituted with beef, chicken, or fish, adjusting cooking times as needed.
  • If thinly sliced meat isn’t accessible, partially freeze your choice and slice thinly with a sharp knife.
  • Other noodles like soba can be used in place of udon for variation.

Nutrition Information

Calories 682kcal (34%) Carbohydrates 94g (31%) Protein 33g (66%) Fat 19g (29%) Saturated Fat 5g (25%) Cholesterol 36mg (12%) Sodium 3406mg (142%) Potassium 492mg (10%) Fiber 8g (32%) Sugar 15g (30%) Vitamin A 537IU (11%) Vitamin C 11mg (12%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 682

% Daily Value*

Calories 682kcal 34%
Carbohydrates 94g 31%
Protein 33g 66%
Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 3406mg 142%
Potassium 492mg 10%
Fiber 8g 32%
Sugar 15g 30%
Vitamin A 537IU 11%
Vitamin C 11mg 12%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.