Udon Noodle Salad

A quick and simple way to enjoy these thick, filling noodles. Experiment by adding toppings until you create your perfect combination.
Ingredients
Serves: 1
- A packet rocket
- 4 crabs sticks
- 2 eggs
- 6 tomatoes
- Handful of bean sprouts
- 5 shiso leaves
- 1/2 packet udon noodles
- Sesame oil and sesame seeds
- Soy sauce
For the sauce
- 1tbsp mentsuyu
- 3 tbsp gomadare
- 5 tbsp water
- Mayonnaise, to taste
Steps
- Make an omelette with the eggs, seasoning with salt, pepper, sugar (3tsp) and dashi powder (0.5tbsp), if you have it.
- Boil the bean sprouts, drain and season with salt, pepper, sesame oil, soy sauce and sesame seeds.
- Boil the udon for 7-10 minutes, then cool down immediately (preferably with ice)
- Chop and slice the rest of the toppings (rocket, crab sticks, tomatoes, shiso leaves) and mix the ingredients for the sauce together.
- Drain the udon well and put in a shallow dish. Arrange the toppings on the udon, pour the sauce on top, and dress with mayonnaise, if desired.
Recipe by Yukiko Mabuchi