Recipe: Tasty Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves

Recipe: Tasty Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves Delicious, fresh and tasty.

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

It's very flavorful and filing, but not heavy, and it's chilled to keep Instead, they were slurping up udon noodles that were topped with sliced veggies and served on a platter.

It looked like a fresh udon salad.

These Tomato Udon noodles feature thick al dente udon noodles in a chilled tomato sesame broth.

You can cook Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves

1. It’s 1 of packet Frozen udon noodles.

2. It’s 1/2 of Tomato.

3. It’s 5 of leaves Shiso leaves.

4. You need 1 tbsp of Fried onions.

5. It’s 2 tbsp of 2 x concentrate mentsuyu (use as is).

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.

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.

Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves 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 its especially perfect for a hot summer day!.

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.

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.

A wonderful cold and refreshing salad to cool you off on hot days. tablespoon Braggs liquid aminos (or soy sauce or tamari, leave this out if you want it less salty).

After the noodles have drained, put them in a bowl and add the cucumber and edamame, then toss the dressing into the salad and top.