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Cold Udon Noodles- 2 ways

Print Recipe
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Course: Dinner
Servings: 2

Ingredients

  • 2 packs of udon noodles

Soup base for 2 servings

  • ΒΌ cup soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp toasted white sesame seeds
  • 2 tsp minced garlic
  • 2 small Thai chili
  • 2 cups cold water

Sauce for dry mixed udon for 2 serving

  • 2 tbsp soy sauce
  • 1 tbsp miso paste
  • 1 tbsp brown sugar
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tsp toasted white sesame seeds

Toppings for 2 servings

  • 5-6 cherry tomatoes halved optional
  • Handful julienne peeled cucumber
  • 2 soft boiled egg
  • Handful julienned carrots

Instructions

  • Bring a pot of water to boil. Add in the egg and turn the heat to very low to simmer for 7 minutes. This will give you soft boiled egg.
  • Place into cold water to prevent over cooking. Peel the egg and cut in half.
  • Boil your udon noodles. Place the udon noodles into cold water after cooking to cool it down.
  • Julienne the cucumber and cut the cherry tomatoes in half.

Making the soup base

  • In your noodle bowl, add in minced garlic, Thai chili, white sesame seeds, soy sauce, lemon juice, oyster sauce and water.

Sauce for dry mixed Udon

  • For the dry mixed udon, combine soy sauce with brown sugar, sesame seeds, mirin, and rice vinegar into a bowl. Mix together until smooth.

Assembling the bowl

  • Into the bowl, add in cooked udon noodles, cucumbers, cherry tomatoes, and soft boiled egg. Sprinkle some scallions and toasted white sesame seeds if desired, enjoy!