Udonan Soba Sarada

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Udonan Soba Sarada

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Ingredients

Adjust Servings:
Noodles
1/2 bundle Soba Noodle dried
1/2 bundle Udon noodle dried
Dressings
1/3 cup Dashi
1 tsp Mirin
1 tbsp Soy Sauce
1 tsp Caster Sugar
2 tbsp Rice Vinegar
1 tbsp Macadamia Nut Oil can use Peanut Oil as a substitute
Toppings
2 leaves Fresh Basil or Shiso Leaves
1 slice Proscuitto cut into bite sized pieces
1 Tomato cut into wedges
some shavings Parmesan

A noodle feast

Cuisine:

Ingredients

Directions

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For recipe number three a change of styles; noodles. Udonan Soba Sarada contains two types of noodles; soba and udon. Udon noodles are the thick wheat noodles that are tender but strong, and Soba noodles are made of buckwheat. Buckwheat is not a cereal as the name suggests but in fact a fruit seed that is related to rhubarb which means it is great for those that cannot have gluten.

One criticism that I have of Japanese cooking is that although you only need one slice of prosciutto for a recipe but you end up buying a whole pack. I chose this recipe as it uses up some of the ingredients leftover from the previous recipes.

The little monsters enjoyed this too and have asked that we make it again.

Steps

1
Done

Prepare the dressing by placing the first four dressing ingredients in a saucepan; bring to the boil. Allow to cool. Store in a bottle with a lid in the refrigerator until ready to use. Before using, add the rice vinegar and macadamia nut oil.

2
Done

Prepare the toppings.

3
Done

Cook the noodles separately in boiling water. Rinse under running water. Drain well.

4
Done

Place the noodles in bowls and arrange the toppings. Serve the dressing on the side in a small jug.

Zoe Negus

Shoga-Shabetto
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Shoga-Shabetto
Temari-Zushi and Hoso Maki
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Temari-Zushi and Hoso Maki
Shoga-Shabetto
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Shoga-Shabetto
Temari-Zushi and Hoso Maki
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Temari-Zushi and Hoso Maki

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