Cold Bento #1 - Chilled Udon Noodles with Sesame Sauce

Name: Cold Bento #1 - Chilled Udon Noodles with Sesame Sauce
Total time: 1800 s
Yield: Serves 1 serving
Ingredients: Udon noodles (for hot pot); Shredded carrot; Shredded cucumber; Wakame seaweed; Egg roll; 1 pinch Sesame seeds,; 1/3 cup sesame paste (80 g); 1 tablespoon honey; 2 tablespoons water; 2-3 eggs; 1 pinch Salt,; 1 splash Soy sauce,; 1 tablespoon water or milk (15 ml) (you can substitute sake and mirin to taste)

UJ Mom @cook_11826122

Cold Bento #1 - Chilled Udon Noodles with Sesame Sauce

UJ Mom @cook_11826122

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Ingredients

30 minutes

Serves 1 serving

Udon noodles (for hot pot)
Shredded carrot
Shredded cucumber
Wakame seaweed
Egg roll
1 pinchSesame seeds,
Sauce
1/3 cupsesame paste (80 g)
1 tablespoonhoney
2 tablespoonswater
Egg roll
2-3eggs
1 pinchSalt,
1 splashSoy sauce,
1 tablespoonwater or milk (15 ml) (you can substitute sake and mirin to taste)

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Steps

30 minutes

1

Cook the udon noodles in boiling water for 2-3 minutes. Drain, then immediately transfer the noodles to a bowl of ice to chill quickly. (After cooling, remove the noodles promptly—do not soak for too long or the texture will suffer.)
2

Crack the eggs into a bowl, season, and lightly beat. Heat a nonstick skillet (or tamagoyaki pan) with a little cooking oil over low heat. Pour in about one-third of the egg mixture. When it starts to set, gently roll it up. Repeat with the remaining egg mixture in batches to make a thicker egg roll.
3

Arrange the udon noodles, shredded carrot, shredded cucumber, wakame seaweed, and sliced egg roll in a container. Sprinkle with a pinch of sesame seeds.