Sakura-Infused Chilled Udon with Sesame-Ginger Dressing

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A refreshing cold udon noodle salad featuring delicate sakura essence and a vibrant sesame-ginger dressing, perfect for spring and summer days. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs udon noodles, pickled sakura blossoms, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz udon noodles
• 10 petals pickled sakura blossoms
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 1 tsp honey
• 2 tbsp scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1/2 medium cucumber, julienned
• 1 tbsp shredded nori

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to a rolling boil and add 12 oz udon noodles. Cook for 8 minutes until tender but firm, then drain and rinse under cold water to stop cooking and cool the noodles completely.
2. Step 2: In a mixing bowl, whisk together 2 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp grated fresh ginger, and 1 tsp honey until well combined and fragrant.
3. Step 3: Toss the cooled udon noodles with the dressing, 1/2 julienned cucumber, 2 tbsp thinly sliced scallions, and 1 tbsp toasted sesame seeds until evenly coated.
4. Step 4: Gently fold in 10 pickled sakura petals and sprinkle 1 tbsp shredded nori on top for a floral and umami finish. Serve chilled.