Resep: Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves Untuk Pemula!

Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves. Great recipe for 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.

Just cook the udon — which takes like two minutes — then mix with soy sauce, olive oil and fresh tomatoes that you've peeled and squashed with your fingers to release all their heavenly sweet-acidic juices. Mound julienned shiso leaves over the top, and serve. The Best Cold Udon Noodle Recipes on Yummly Cara membuatnya pun tidak susah, sobat dapat memasak Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves hanya dengan menggunakan 5 bahan dan 4 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves yuk!

Bahan Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves

1. Diperlukan of packet Frozen udon noodles.
2. Dibutuhkan of Tomato.
3. Gunakan of leaves Shiso leaves.
4. Sediakan of Fried onions.
5. Siapkan of 2 x concentrate mentsuyu (use as is).

This irresistibly thick and chewy dish is made from chilled udon noodles with a generous topping of shabu-shabu style thinly sliced pork loin and refreshing vegetables such as cherry tomatoes, cucumbers and shiso leaves, all served in a savoury and tasty Japanese mentsuyu sauce. Best enjoyed during lunch when the weather is at its warmest. Cook somen noodles according to package directions. You can also add ice to the water to speed this up.

Langkah-langkah memasak Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves

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!.

Split the tomato stock between two bowls and then add a mound of udon noodles. Garnish with some more sesame seeds and some julienned green shiso. You can use sunflower, peanut or olive oil. You can try different types of noodles: udon, soba, egg or rice noodles. You can choose any vegetable of your preference.

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