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Chilled Indian Udon Noodle Salad


Chilled Indian Udon Noodle Salad

Chilled Indian Udon Noodle Salad



Recipe 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


Cook the noodles in salted boiling water for 5 minutes.

Put the tomato wedges on a baking tray with the caper berries.

Season them with salt, pepper and 1 tablespoon of olive oil.

Bake in a pre-heated oven for 7-8 minutes at 200 degrees Celsius.

While the tomatoes are in the oven, heat 60 ml of olive oil in a pan on medium heat.

To the hot pan add ginger, mustard seeds, curry leaves, green chilies, turmeric powder, cashew nuts, broccoli and a pinch of asafoetida.

Season it to taste with salt and pepper.

Once the noodles are done, leave them to cool in a tray.

Add balsamic vinegar to the sauteing vegetables.

Cook for around 5-7 minutes.

Toss all the ingredients together gently.

Mix in the vegetables with the noodles.

Add the roasted tomatoes and capers in the salad, add basil leaves, coriander leaves and 1 small sprig of onion stalk.

Serve all in a bowl.

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Key Ingredients: tomato, capers, olive oil, salt, black pepper, broccoli, ginger, green chillies, mustard seeds, curry leaves, turmeric, cashew nuts, asafoetida, coriander leaves, spring onion