Variation
Add protein by topping with a soft boiled jammy egg or shredded rotisserie chicken.
Dinner · Lunch · Noodles · Japanese-Inspired
Cold Udon Noodles With Ginger Chili Crisp
Cool down with these cold udon noodles tossed in a vibrant ginger chili crisp dressing. This quick recipe delivers chewy texture and bold heat for the perfect summer lunch.
Prep
10 min
Cook
8 min
Difficulty
Easy
Serves
2
Preparation
Get these tasks done before you start cooking.
Aromatic Base
- 1
Mix the Sauce
In a small bowl, whisk together the chili crisp, soy sauce, rice vinegar, sesame oil, grated ginger, garlic, and honey.
Tip: Grate the ginger directly over the bowl to catch all the flavorful juices.
How to Make Cold Udon Noodles With Ginger Chili Crisp
Total time: 18 min · Yields 2 servings
- 1
Boil the Noodles
Bring a large pot of water to a rolling boil. Add the frozen udon noodles and cook according to package instructions, usually about 3 to 5 minutes, until they are just tender and chewy.
- 2
The Ice Bath
Immediately drain the noodles and plunge them into a large bowl of ice water. Use your hands to gently agitate the noodles, rinsing away the surface starch until they feel cold and slick.
- 3
Drain Thoroughly
Drain the chilled noodles well in a colander. Shake off as much excess water as possible to prevent the dressing from becoming diluted.
- 4
Dress and Toss
Transfer the noodles to a mixing bowl. Pour over the ginger chili dressing and toss thoroughly with tongs or chopsticks until every strand is coated in the red oil and aromatics.
- 5
Garnish and Serve
Divide the noodles into two chilled bowls. Top with julienned cucumber, sliced scallions, and a sprinkle of toasted sesame seeds.
Chef's Tips
- Frozen udon is superior to shelf stable dry udon for this dish because it retains a much better 'mochi-mochi' or bouncy texture.
- If the chili crisp is very salty, reduce the soy sauce by half a tablespoon and taste before adding the rest.
- Chill your serving bowls in the freezer for 5 minutes before plating to keep the dish refreshing until the last bite.
What to Serve with Cold Udon Noodles With Ginger Chili Crisp
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in wide, shallow bowls to allow the toppings to spread out.
- Pair with a side of chilled silken tofu topped with soy sauce.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
For extra crunch, add crushed roasted peanuts or fried shallots.
Variation
Make it vegan by ensuring your chili crisp brand does not contain dried shrimp.
Storage & Reheating
Best enjoyed immediately. If making ahead, store the noodles and sauce separately. Once tossed, the noodles will absorb the liquid and lose their bouncy texture after about 4 hours.
Further reading
Frequently asked questions
Can I use dry udon instead of frozen for cold udon noodles?
Yes, but frozen udon is highly recommended for its superior chewy texture. If using dry, cook for 1-2 minutes past the package instructions and rinse immediately in ice water to stop the cooking process.
Is this recipe very spicy?
The heat level depends entirely on the brand of chili crisp you use. Most commercial chili crisps provide a moderate, tingly heat rather than an intense burn. You can adjust the spice by using more or less of the sediment in the oil.
How do I stop cold udon noodles from sticking together?
The key is to rinse them vigorously in cold running water or an ice bath. This removes the surface starch that causes sticking. Tossing them in a little sesame oil immediately after draining also helps.
What is chili crisp?
Chili crisp is a savory infused oil condiment containing crunchy bits of fried chili, garlic, and sometimes onions or soybeans. It adds both heat and texture to the noodle dressing.
Can I make this dish gluten free?
Standard udon is made of wheat. For a gluten free version, substitute with thick rice noodles or sweet potato glass noodles, and use tamari instead of soy sauce.
Can I serve these cold udon noodles warm?
Absolutely. Simply skip the ice bath step and toss the hot, drained noodles directly with the dressing for a warm, comforting version of the dish.
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