Ingredients
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Noodles
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1/2 bundle Soba Noodledried
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1/2 bundle Udon noodledried
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Dressings
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1/3 cup Dashi
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1 tsp Mirin
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1 tbsp Soy Sauce
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1 tsp Caster Sugar
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2 tbsp Rice Vinegar
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1 tbsp Macadamia Nut Oilcan use Peanut Oil as a substitute
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Toppings
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2 leaves Fresh Basilor Shiso Leaves
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1 slice Proscuittocut into bite sized pieces
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1 Tomatocut into wedges
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some shavings Parmesan
Directions
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
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1
Done
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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. |
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2
Done
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Prepare the toppings. |
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3
Done
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Cook the noodles separately in boiling water. Rinse under running water. Drain well. |
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4
Done
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Place the noodles in bowls and arrange the toppings. Serve the dressing on the side in a small jug. |
