This is the perfect summer lunch or light dinner, and it can be served at any temperature, from chilled through to warm. This simple shared noodle dish collects together some udon noodles with a few of their favourite companions.






Skill level

Average: 4.1 (61 votes)


  • 1 kg fresh or frozen udon noodles
  • 4 steamed eggs, tea eggs, or hard-boiled eggs, halved
  • 2 cups finely shredded cabbage
  • 1 Lebanese cucumber, peeled in intervals and cut into thin matchsticks
  • 1 cup picked coriander leaves
  • 3 spring onions, trimmed and finely sliced
  • ½ cup crushed roasted peanuts


  • ½ cup peanut oil
  • 6 cloves garlic, peeled and roughly chopped
  • 3 dried red chillies, sliced, or 1 tsp chilli flakes
  • 1 tsp caster sugar
  • 4 tbsp fish sauce
  • ½ cup lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook the noodles according to the packet instructions and drain well. Transfer to a large platter and top with halved eggs and piles of the cabbage, cucumber, coriander, spring onions and crushed peanuts.

To make the dressing, heat the peanut oil in a small frypan over medium heat and fry the garlic until it begins to brown. Add the chilli and continue to fry until the garlic and chilli are well toasted. Turn off the heat and add the sugar, fish sauce and lemon juice. Stir well and pour the hot dressing straight over the noodles and other ingredients. Toss to combine and serve.



• Try this with some cooked rice vermicelli noodles in place of the udon. If you want to add some meat, just throw in a bit of shredded chicken or even some shaking beef.


Recipe and image from Adam's Big Pot by Adam Liaw (Hachette, $39.99, pbk)