Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves
I was introduced to these delicious udon noodles that I can microwave instead of boiling, so I made a delicious and refreshing dish that is easy to make even on a hot summer day.
The fried onions are a must. Please be sure to use them. They add rich flavor and a crunchy texture, and give regular udon noodles a twist.
It's just regular udon noodles if you don't add fried onions.
Pour in the mentsuyu as is, even if it is a concentrated type.
This dish will be even more delicious if you cool it with ice water. Recipe by Nanaiku
Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves
I was introduced to these delicious udon noodles that I can microwave instead of boiling, so I made a delicious and refreshing dish that is easy to make even on a hot summer day.
The fried onions are a must. Please be sure to use them. They add rich flavor and a crunchy texture, and give regular udon noodles a twist.
It's just regular udon noodles if you don't add fried onions.
Pour in the mentsuyu as is, even if it is a concentrated type.
This dish will be even more delicious if you cool it with ice water. Recipe by Nanaiku
Cooking Instructions
- 1
Prepare the udon noodles as directed on the package. I used microwavable noodles this time.
- 2
Place the noodles in a colander and rinse under running water to cool. Cut the tomatoes into 1 cm cubes. Remove the shiso leaf stems, and cut them in half lengthwise. Pile and roll them up and cut them into thin strips.
- 3
Drain the udon noodles, transfer onto a serving plate, top them with fried onions and tomatoes in that order, swirl in the mentsuyu, add the shiso leaves on top and it is done.
- 4
Here are the udon noodles that I used this time. This can be cooked in a microwave instead of boiling, so it's especially perfect for a hot summer day!
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