Udon is one of my favorite Japanese noodles. It is often enjoyed while hot, but this is a very good alternative way to enjoy in the summer! Below are some toppings I recommend (especially the tomatoes!), you can also add your own desired combo of vegetables to the udon!
|ingredients (3 servings)|
|Udon Noodles||3 Servings|
|Thinly Cut Pork Slices||0.5lb / 250g|
|Shimeji Mushrooms||A Handful|
|[NOODLE BASE] Water||1¼ Cups / 300ml|
|[NOODLE BASE] Tsuyu (3x Concentrated)||⅔ Cup / 150ml|
|[NOODLE BASE] Roasted Sesame Oil||1 Tablespoon|
|[NOODLE BASE] Sugar||1 Tablespoon|
- Boil water in a pot. When it comes to a boil, cook the udon noodles under medium heat until soft. When noodles are done, drain and rinse them in cold water, and place them in a pot of ice water to cool down. Set aside.
- Cut the tomatoes and eggplant into thin pieces. Finely chop the scallions.
- Heat some oil in a frying pan and cook the pork slices on medium heat. When the meat is browned and cooked through, remove from the pan and place onto a plate and set aside.
- In the same pan, cook the eggplant and mushrooms on medium heat until soft.
- In a big bowl, combine [NOODLE BASE] ingredients and stir well.
- Serve each plate by pouring some [NOODLE BASE] mixture in it, add the udon noodles, top with pork, eggplants, mushrooms, tomatoes, and sprinkle with scallions.