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Chilled Udon Noodles with Sauce
Chilled Udon Noodles with Sauce

Before you jump to Chilled Udon Noodles with Sauce recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Drink water, not other beverages. Sipping a soda or cup of coffee every so often won’t hurt you too badly. Using them for your only source of hydration, on the other hand, is dumb. When you pick out water more than other beverages you are helping your body stay very healthful and hydrated. You’re also cutting hundreds of calories out of your diet— without having to resort to terrible tasting diet food. Successful weight loss efforts often depend entirely on water consumption.

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We hope you got insight from reading it, now let’s go back to chilled udon noodles with sauce recipe. You can have chilled udon noodles with sauce using 11 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Chilled Udon Noodles with Sauce:
  1. Use 1 portion Sanuki dried udon noodles
  2. Get 10 grams 〇 Mentsuyu
  3. Prepare 10 grams 〇 Shiro-dashi
  4. You need 100 ml 〇 Water
  5. Take 1/2 Aburaage
  6. Take 1 Shiso leaves, myoga ginger or green onion
  7. You need 1 Bonito flakes and nori seaweed (required)
  8. Use 1 dash Sesame seeds (required)
  9. Take 1 Yuzu pepper
  10. Take 1 Grated ginger
  11. You need 1 umeboshi worth Umeboshi paste
Steps to make Chilled Udon Noodles with Sauce:
  1. Mix the 〇 ingredients (mentsuyu and shiro-dashi) together with the water. Adjust the amount of water to taste. Chill in the refrigerator.
  2. Toast the half sheet of aburaage in a toaster oven for about 3 minutes, until crispy. Take care not to burn yourself. Cut the aburaage into 8 pieces.
  3. Chop up the garnishes - shiso leaves, myoga ginger, green onion etc. De-pit the umeboshi and chop up the fruit part into a paste. Grate the ginger. Boil the udon noodles, drain and rinse, then put into a bowl of ice water to firm them up.
  4. Put the drained noodles into a serving bowl with the chilled sauce and garnishes. Sprinkle on the bonito flakes, nori seaweed and sesame seeds to finish.
  5. Try it with the grated ginger, umeboshi paste and yuzu pepper! I cut up the nori seaweed in the photo, but you can shred it with your hands.
  6. This is a variation with an onsen egg (soft poached egg), shiso leaves, bonito flakes and nori seaweed, plus lots of grated ginger!!

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