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Cold Udon Noodles with Summer Vegetables

5 from 3 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 servings
Author: Juri Austin
Summer is best for cold udon noodles. Just top the boiled udon with fresh summer vegetables and pour flavorful noodle soup. It's simple and easy recipe.
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オクラとトマトのさっぱり冷やしうどん

Equipment

  • Saucepan 18cm, (7 inches)

Ingredients
  

  • 1 Tomato
  • 15 pcs Okra, 150g
  • 10 pcs Shiso, 10g
  • 1 block Atsuage, Deep-fried tofu (180g)
  • 4 packs Udon noodles
  • 1 c Mentsuyu, 240ml
  • Topping of your choice: Nori, chopped green onion, sesame seeds

Instructions
 

  1. Cut ingredients: Cut tomato, shiso, atuage into bite-size pieces
  2. Boil okra: Boil okra for 2 minutes and cut them into bite-size pieces
  3. Boil udon: Boil udon noodles according to the instructions on the package, rinse and drain under cold water
  4. Prepare mentsuyu: Dilute mentsuyu with water according to the instructions on the bottle
  5. Serve: Place udon noodles, okra, tomato, shiso, atsuage and toppings on a plate and pour mentsuyu over

Notes

  • Substitute: You can pick any ingredients you like such as boiled egg, pickled plum, canned tuna, wakame (seaweed), leafy green vegetables, cucumbers, broccoli, etc.
  • If the soup is too salty, please add some water to tweak the taste.
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Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 48gProtein: 12.5gFat: 5.7gSodium: 338mgSugar: 1.6g

This nutritional information is estimated and provided for general reference only.

Course: Noodle
Cuisine: Japanese
Keyword: Cold Udon Noodles with Summer Vegetables

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