Japanese Cold Noodles

Name: Japanese Cold Noodles
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 bag Udon noodle; 1 piece egg; 100g Braised pork; 1/2 root Cucumber; 1/2 tomato; 200g Bonito broth; 50g Soy sauce; 50g Mirin; 50g Sugar; 20g sesame oil; 20g Spicy oil; 200g White vinegar; Small half root Scallion

by Yunyun Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

The refreshing taste of cold noodles is most suitable for summer dinners. When it comes to cold noodles, the most well-known Korean cold noodles are Korean cold noodles. What I like is Japanese cold noodles that have a stronger texture. Udon noodles are soaked in hot and cold water and have a springy texture. In addition to the leftover char siu and various vegetables for Japanese ramen, it is refreshing and satisfying.

Japanese Cold Noodles

1. Boil water in a pot, soak the noodles in hot water, and put them in cold water for later use.

2. Bring the bonito stock to a boil with sugar, light soy sauce, and mirin. When it is mashed, take it out and cool it in ice-cold water. Add sesame oil, chili oil, and white vinegar to the cooled juice and mix well. While the soup is cooling, spread the omelette.

3. Let the omelet cool, cut into thin strips, and cut the tomatoes into cubes.

4. Shred the Beijing spring onion and the cucumber into thin slices. The barbecued pork slices made before.

5. Put the noodles in a bowl, put the barbecued pork, shredded cucumber, and shredded green onion on top, and then pour the soup on top. A bowl of Japanese-style cold noodles is ready.

Tips:
1. The bonito stock is boiled in water. Add bonito flakes to boiling water and bring to a boil. It's very simple. I like to use it as a base soup. If not, use water.
2. The char siu was prepared by me before and put on ice in the refrigerator, and used it directly after taking it out. For the specific method, please refer to the previous recipe "Japanese Char Siew-The Warmest Companion to a Bowl of Noodles".