Japanese Noodle Salad Recipe

Name: Japanese Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g pumpkin seeds; 50 g sesame seeds; 125 g dried egg noodles; 1 tablespoon rice vinegar; 1 tablespoon orange juice; 2 tablespoons soy sauce (dark or rich); 2 teaspoons clear honey; 1 tablespoon sesame oil; 1 red pepper; 2 medium carrots (peeled); 2 stalks celery; 3 -4 radishes; 3 spring onions

Servings: persons

50 g pumpkin seeds
50 g sesame seeds
125 g dried egg noodles
1 tablespoon rice vinegar
1 tablespoon orange juice
2 tablespoons soy sauce (dark or rich)
2 teaspoons clear honey
1 tablespoon sesame oil
1 red pepper
2 medium carrots (peeled)
2 stalks celery
3 -4 radishes
3 spring onions

1
Preheat the oven to 190c/gas5.
2
Spread the pumpkin seeds and sesame seeds on a baking tray and bake for 10 minutes Leave to cool.
3
Boil the noodles as per instructions on pack and drain then rinse under cold running water.
4
Put the vinegar, orange juice, soy sauce, honey and sesame oil in a large bowl and whisk together.
5
Add the noodles and toss them together.
6
Cut the red pepper and carrots into very thin strips.
7
Thinly slice the radishes and spiring onions (onions at an angle to look pretty!
8
).
9
Add the vegetables and seeds to the noodles and toss together.
10
Serve warm or cold -- .

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 50 g pumpkin seeds, 50 g sesame seeds, 125 g dried egg noodles, 1 tablespoon rice vinegar, and more.

Yes, Japanese Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Japanese Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions