Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, cold salad-style udon noodles with tomatoes and shiso leaves. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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. The beauty of chilled udon is just how perfect it is for hot, lazy summer days.
Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have cold salad-style udon noodles with tomatoes and shiso leaves using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves:
- Prepare 1 packet Frozen udon noodles
- Make ready 1/2 Tomato
- Prepare 5 leaves Shiso leaves
- Take 1 tbsp Fried onions
- Take 2 tbsp 2 x concentrate mentsuyu (use as is)
This dish is really flavorful and easy to make. Perfect for a potluck, side dish, or just. Vietnamese-Style Rice Noodle Salad With Vegetables, Herbs And Peanuts (Bun-Style). Kathy's spicy cold sesame noodles with grilled chile shrimp.
Instructions 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!
I use udon noodles (thick, wheat noodles) in this dish, but you could also use soba noodles (buckwheat noodles), thin ramen noodles or linguine. 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. Tanuki Udon is a udon noodle soup usually served in a hot dashi broth and topped with tempura bits called tenkasu.
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