Cold Udon Noodles With Sesame Miso Sauce Recipes
UDON NOODLES WITH SESAME DIPPING SAUCE (GOMADARE UDON)
This is the simplest of cool, light summer lunches. I served it with a side of spinach blanched in the water used for the udon and some quickly pan-seared tofu -- if weather really won't permit standing at the stove any longer, though, cold tofu would be delicious too.
Provided by tworedbowls
Time 15m
Number Of Ingredients 13
Steps:
- Mix all the sauce ingredients except for the water together in a small bowl. The resulting mixture should be a thick paste and may be a little grainy. Add the dashi stock or water a tablespoon at a time until the sauce thins to your desired consistency. I found that I preferred it a little thinner so that it coats the noodles more evenly. That's it! Adjust to taste if needed - a tad more mirin and sugar can correct for bitterness if you find the sesame paste is a bit harsh, and a little more soy sauce will add saltiness, especially if you opt for water instead of dashi to thin. When you're done, serve with cold udon noodles, green onions, and nori, and enjoy!
COLD UDON NOODLES WITH SESAME MISO SAUCE
A recipe for Cold Udon Noodles with Sesame Miso Sauce from the cookbook, Japanese Food Made Easy! Cooled thick udon noodles are dipped into a refreshing sesame miso sauce for an easy and light meal.
Provided by Tara
Categories Main
Time 15m
Number Of Ingredients 7
Steps:
- Gently toast the sesame seeds in a small frying pan over low heat, shaking the pan from time to time to prevent burning.
- As soon as you hear the sesame seeds popping, take the pan off the heat and leave them to cool down.
- Transfer the sesame seeds to a suribachi or mortar and coarsely grind them.
- Mix the sugar, miso, tahini, soy sauce, dashi and ground sesame seeds in a bowl, stirring until the sugar has dissolved.
- Cook the udon noodles according to the packet instructions, then drain and rinse under cold running water until cool.
- Divide the noodles among four plates. Serve the dipping sauce in small individual bowls and dip the noodles into sauce as you eat them.
SAUCY MISO MUSHROOMS WITH UDON NOODLES
Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
- About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.
Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 3.4 milligram of sodium
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