The heat has been unbearable this summer and it has been hard to bake or cook. This is an easy and quick dish that can be made ahead and stored in the fridge until you are ready to eat.
The ingredients are simple: Udon, dashi stock, soy sauce, mirin and sugar. These ingredients are useful for many Asian dishes, so make them a pantry staple.
Prepare the sauce and udon first as you want them to chill. For the dashi, I am using the dried granulated stock, but you can make your own if you want. For this I used 4 cups of cold water for 4 tsp of dashi stock powder. Alternatively if you don’t want to use dashi, use broth of your choice. To the dashi, add in the soy sauce, mirin and sugar. Mix well and store in your fridge.
Prepare your udon, I prefer the frozen kind as they give you a much better texture. Boil and rinse with cold water. I tossed the noodles in some broth before putting in the fridge to prevent the noodles from sticking together.
To assemble, prepare a variety of vegetables, meat and sides. Think bibimbap. For my dished I used korean zucchini, tofu and brocolli. Pour in your cold broth and top with green onion and Furikake. Serve cold! Enjoy this cool dish on a hot summer day.
Cold Udon Noodles
Recipe inspiration from : whattocooktoday.com/cold-udon-noodle-soup.html
- 4 cups dashi (4 cups cold water and 4 tsp of dashi powder)
- 1/2 cup soy sauce (low sodium)
- 1 Tbsp mirin
- 1 tsp sugar
- 1 package frozen udon
- green onion
For the broth, mix together dashi broth, soy sauce, mirin and sugar. Store in the fridge until ready to serve.
Prepare your udon by boiling your udon for a couple minute and rinsing in cold water. Toss in a bit of broth to prevent sticking. Store in the fridge.
When ready to serve, place udon in a bowl, add toppings of your choice and pour in your broth. Sprinkle with some green onion and Furikake. Enjoy this cold refreshing dish.
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