Summer Favorite: Salad Udon

Name: Summer Favorite: Salad Udon
Yield: Serves 2 servings
Ingredients: 2 or more servings udon noodles; As needed mentsuyu (noodle soup base); As needed mayonnaise; As needed sesame oil; As needed white sesame seeds; As needed tempura flakes (tenkasu); 2 leaves lettuce; 1 pack radish sprouts (kaiware); 6 cherry tomatoes; 1/2 can corn; 1 can tuna

ＴＷＯＨＥＡＲＴＳ @twohearts5671

The key is sesame oil and tempura flakes. You can make this with whatever you have in your fridge, and on hot days when you don't have much of an appetite, a cold salad udon will help you feel refreshed. Recipe background: I make this in the summer so you can get plenty of nutrition even on days when you don't feel like eating much.

ＴＷＯＨＥＡＲＴＳ @twohearts5671

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Ingredients

Serves 2 servings

2or more servings udon noodles
As neededmentsuyu (noodle soup base)
As neededmayonnaise
As neededsesame oil
As neededwhite sesame seeds
As neededtempura flakes (tenkasu)
Any ingredients you have at home (lettuce, cucumber, tomato, radish sprouts, shiso leaves, wakame seaweed, imitation crab sticks, corn, tuna, etc.)
Ingredients used this time:
2 leaveslettuce
1 packradish sprouts (kaiware)
6cherry tomatoes
1/2 cancorn
1 cantuna

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Steps

1

How to make it with the ingredients used this time:
Drain the oil from the can of tuna. Drain the liquid from the corn as well.
2

Tear the lettuce and radish sprouts into bite-sized pieces and wash them with water. Cut the cherry tomatoes.
3

Cook the udon noodles according to the package instructions, then chill them well in ice water.
4

Place the udon in a bowl and pour in enough mentsuyu to cover the noodles. (If using concentrated mentsuyu that needs to be diluted, make it a little stronger than usual.)
5

Arrange the toppings from step 4 on top. Add as much mayonnaise as you like, then sprinkle with tempura flakes and white sesame seeds. Finish with a few drops of sesame oil.
6

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