- 1 (7 ounce) package fresh udon noodles (such as Ka-Me®)
- 1/2 (14.5 ounce) can bean sprouts, drained
- 1/2 onion, thinly sliced
- 1 carrot, grated
- 1/2 (4.5 ounce) can mushroom pieces, drained
- 1 bunch fresh cilantro, chopped, or to taste
- 2 teaspoons sesame seeds
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 tablespoon white sugar, or to taste
- 1 tablespoon diced ginger
- 1 teaspoon minced garlic
- 1 splash lime juice
- 1 splash white wine
- 1 dash sriracha sauce
- 1 pinch red pepper flakes, or to taste
- Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
- Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
- Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.