Hey everyone, it’s me, Dave, welcome to my recipe page. 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 food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves is something that I have loved my entire life.

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 first prepare a few components. You can have cold salad-style udon noodles with tomatoes and shiso leaves using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves:

1. Get 1 packet Frozen udon noodles
2. Prepare 1/2 Tomato
3. Get 5 leaves Shiso leaves
4. Get 1 tbsp Fried onions
5. Make ready 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.

Instructions 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’s going to wrap it up with this special food cold salad-style udon noodles with tomatoes and shiso leaves recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!