Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cold salad-style udon noodles with tomatoes and shiso leaves. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves is something that I’ve loved my entire life.
These Japanese noodles are light and refreshing and combining these with shiso, tomato and a bit of sesame oil makes for an easy and tasty meal. In fact, I've got several shiso plants with big leaves to. This is an easy cold salad best made ahead to allow the sweet, tangy, and spicy flavors to meld with the udon noodles and vegetables.
To get started with this recipe, we must prepare a few components. You can cook cold salad-style udon noodles with tomatoes and shiso leaves using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves:
- Make ready 1 packet Frozen udon noodles
- Prepare 1/2 Tomato
- Get 5 leaves Shiso leaves
- Make ready 1 tbsp Fried onions
- Get 2 tbsp 2 x concentrate mentsuyu (use as is)
I like my noodles a little al dente and this helps them get a little chewier. These Tomato Udon noodles feature thick al dente udon noodles in a chilled tomato sesame broth. This chilled udon dish is actually a noodle soup, complete with an ice cold tomato broth. It's a bit I used very thin inaniwa style udon noodles for this because they're lighter than ordinary udon.
Steps to make Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves:
- Prepare the udon noodles as directed on the package. I used microwavable noodles this time.
- 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.
- 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.
- 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!
When udon is served cold, you taste the noodles and savor their chewy texture. Boiled "Udon" noodles with condiments and seasoning soy sauce & "Kasu-jiru". Mentaiko Udon made with mentaiko (cod roe/pollack roe) and squid in a cream sauce, topped with shiso and nori. Bukkake udon—Japanese chilled udon noodles, served with a cold soy-based broth and topped. Enjoy cold Japanese noodles on a hot summer day with this hiyashi shabu udon recipe.
So that is going to wrap it up with this exceptional food cold salad-style udon noodles with tomatoes and shiso leaves recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
