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Chilled Indian Udon Noodle Salad

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Chilled Indian Udon Noodle Salad
  • Cook Time:
  • As refreshing as it can get, a chilled salad of udon noodles with an Indian twist of curry leaves, cashew nuts, mustard seeds, coriander and turmeric.


  • For the tomato wedges:

    1 tomato, cut into wedges
  • 5-6 caper berries
  • 1 Tbsp olive oil
  • Season to taste with salt and pepper

  • For the salad:
  • 90 gm of udon noodles (dry weight)
  • 5-6 florets of broccoli
  • 60 ml olive oil
  • 10 gms ginger, chopped
  • 2 green chillies, split
  • 1 big pinch mustard seeds
  • 6-7 curry leaves
  • 1/2 tsp turmeric powder
  • 8-10 cashew nuts
  • 1 pinch asafoetida
  • Season to taste with salt and pepper
  • 2 basil leaves, chopped
  • Small bunch of coriander leaves, finely chopped
  • 1 small bulb of a spring onion, finely chopped


  1. Cook the noodles in salted boiling water for 5 minutes.
  2. Put the tomato wedges on a baking tray with the caper berries.
  3. Season them with salt, pepper and 1 tablespoon of olive oil.
  4. Bake in a pre-heated oven for 7-8 minutes at 200 degrees Celsius.
  5. While the tomatoes are in the oven, heat 60 ml of olive oil in a pan on medium heat.
  6. To the hot pan add ginger, mustard seeds, curry leaves, green chilies, turmeric powder, cashew nuts, broccoli and a pinch of asafoetida.
  7. Season it to taste with salt and pepper.
  8. Once the noodles are done, leave them to cool in a tray.
  9. Add balsamic vinegar to the sauteing vegetables.
  10. Cook for around 5-7 minutes.
  11. Toss all the ingredients together gently.
  12. Mix in the vegetables with the noodles.
  13. Add the roasted tomatoes and capers in the salad, add basil leaves, coriander leaves and 1 small sprig of onion stalk.
  14. Serve all in a bowl.