Japanese Cold Udon with Pork Slices and Vegetables

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 Noodles3 Servings
Thinly Cut Pork Slices0.5lb / 250g
Eggplant3
Tomato2
Shimeji MushroomsA Handful
Scallions2 Stalks
[NOODLE BASE] Water1¼ Cups / 300ml
[NOODLE BASE] Tsuyu (3x Concentrated)⅔ Cup / 150ml
[NOODLE BASE] Roasted Sesame Oil1 Tablespoon
[NOODLE BASE] Sugar1 Tablespoon

DIRECTIONS

  1. 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.
  2. Cut the tomatoes and eggplant into thin pieces. Finely chop the scallions.
  3. 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.
  4. In the same pan, cook the eggplant and mushrooms on medium heat until soft.
  5. In a big bowl, combine [NOODLE BASE] ingredients and stir well.
  6. 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.
  7. DŌZO!

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