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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, cold salad-style udon noodles with tomatoes and shiso leaves. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. 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.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
  1. Take 1 packet Frozen udon noodles
  2. Get 1/2 Tomato
  3. Take 5 leaves Shiso leaves
  4. Make ready 1 tbsp Fried onions
  5. Prepare 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.

Steps to make 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!

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.

So that is going to wrap this up with this exceptional food cold salad-style udon noodles with tomatoes and shiso leaves recipe. Thanks so much for reading. I’m sure you can 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, colleague and friends. Thank you for reading. Go on get cooking!