Chilled Udon Noodles with Sauce
Chilled Udon Noodles with Sauce

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chilled udon noodles with sauce. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Chilled Udon Noodles with Sauce is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Chilled Udon Noodles with Sauce is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have chilled udon noodles with sauce using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chilled Udon Noodles with Sauce:
  1. Take 1 portion Sanuki dried udon noodles
  2. Prepare 10 grams 〇 Mentsuyu
  3. Get 10 grams 〇 Shiro-dashi
  4. Get 100 ml 〇 Water
  5. Make ready 1/2 Aburaage
  6. Prepare 1 Shiso leaves, myoga ginger or green onion
  7. Prepare 1 Bonito flakes and nori seaweed (required)
  8. Take 1 dash Sesame seeds (required)
  9. Prepare 1 Yuzu pepper
  10. Get 1 Grated ginger
  11. Prepare 1 umeboshi worth Umeboshi paste

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! Make sure to firm up the noodles in cold water, and to chill the sauce well. Chilled garlic sesame udon noodles were a hit.

Steps to make Chilled Udon Noodles with Sauce:
  1. Mix the 〇 ingredients (mentsuyu and shiro-dashi) together with the water. Adjust the amount of water to taste. Chill in the refrigerator.
  2. Toast the half sheet of aburaage in a toaster oven for about 3 minutes, until crispy. Take care not to burn yourself. Cut the aburaage into 8 pieces.
  3. Chop up the garnishes - shiso leaves, myoga ginger, green onion etc. De-pit the umeboshi and chop up the fruit part into a paste. Grate the ginger. Boil the udon noodles, drain and rinse, then put into a bowl of ice water to firm them up.
  4. Put the drained noodles into a serving bowl with the chilled sauce and garnishes. Sprinkle on the bonito flakes, nori seaweed and sesame seeds to finish.
  5. Try it with the grated ginger, umeboshi paste and yuzu pepper! I cut up the nori seaweed in the photo, but you can shred it with your hands.
  6. This is a variation with an onsen egg (soft poached egg), shiso leaves, bonito flakes and nori seaweed, plus lots of grated ginger!!

However, simply tossed following vegetables with noodles and sauce: red pepper, green onion, cilantro, English cucumber. Last week's homemade udon immediately turned into a satisfying meal of cold noodles dunked in savory sauce, which was perfect for the blazing heat that hit us here in California. You may be familiar with udon served in hot broth as a noodle soup, but in Japan, I had cold udon twice. Those experiences opened up my eyes to the wonders of udon. Recipe: Zaru udon (chilled udon noodles and dipping sauce) Before I lived out there, the only time I'd ever spent in Japan was during the summer holidays.

So that is going to wrap it up for this special food chilled udon noodles with sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!