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Chilled Egg Noodles with Ponzu

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 people 1x
  • Category: Noodles
  • Method: Boiling
  • Cuisine: Japanese
  • Diet: Vegetarian


Delicious and refreshing cold egg noodles and vegetables tossed in a ponzu and sesame sauce.


Units Scale
  • 8 ounces egg noodles, dry
  • 1/2 cup scallions, finely chopped
  • 1/2 red bell pepper, cored, seeded and julienned
  • 1 avocado, peeled, pitted and finely sliced
  • 1/4 cup nori, shredded
  • 1 teaspoon sesame oil
  • 1/4 cup + 2 tablespoons ponzu sauce


  1. Boil the noodles according to direction on the package. Drain and rinse in cold water. Drain again.
  2. Divide the noodles evenly among two bowls.
  3. Divide ingredients and top evenly among two bowls.
  4. Pour 3 tablespoons ponzu and 1/2 teaspoon sesame oil in each bowls.
  5. Toss and serve cold.


These chilled noodles taste best when eaten immediately.

Feel free to use other vegetables such as carrots, celery, and shredded lettuce.


  • Serving Size: 1 serving
  • Calories: 602
  • Sugar: 7.2g
  • Sodium: 859mg
  • Fat: 14.8g
  • Saturated Fat: 2.1g
  • Unsaturated Fat: 2.9g
  • Trans Fat: 0g
  • Carbohydrates: 99g
  • Fiber: 9.5g
  • Protein: 19.7g
  • Cholesterol: 0mg

Keywords: chilled noodles

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