Chilled Udon Noodles: A Refreshing Summer Delight
Cool & Satisfying Summer Noodles: How to Make Refreshing Chilled Udon
Beat the heat without the fuss of making broth! With a ready-made bonito broth (katsuobushi stock), you can effortlessly create a deeply flavorful and satisfying chilled udon dish. This recipe offers a delightful combination of chewy udon noodles, rich dashi broth, savory fried egg, and aromatic green onions, making it the perfect light meal or side dish for a hot day. (Source: Every Recipe in the World, 10000Recipe)
Key Ingredients- 500g Hello Nature Bonito Broth (or store-bought cold noodle broth)
- 1 serving dried udon noodles
- 1 fresh egg
- A small bunch of green onions (about 5cm long)
Cooking Instructions
Step 1
– First, wash the green onions thoroughly, trim the root ends, and finely chop them into small pieces. – Generously add cooking oil to a pan and heat over medium heat. Crack the egg into the hot oil and fry it until crispy, like a tempura. This method ensures a delightful crunch when served as a topping. Be careful not to break the yolk if you prefer it runny.
Step 2
– Bring a pot of water to a rolling boil. Add the dried udon noodles and cook according to the package instructions, usually around 3-5 minutes, until al dente. It’s important to ensure the noodles are chewy but not mushy. – Once cooked, immediately drain the udon noodles and rinse them under cold running water to stop the cooking process and remove excess starch. Drain them thoroughly in a colander.
Step 3
– Arrange the drained udon noodles attractively in a serving bowl. – Pour plenty of chilled bonito broth (or your store-bought cold noodle broth) over the noodles. Ensure there is enough broth to generously cover the noodles for a truly refreshing experience.
Step 4
– Finally, garnish the chilled udon with the chopped green onions and the crispy fried egg prepared earlier. For an extra layer of flavor, consider adding shredded nori seaweed or a dab of wasabi to your liking. Enjoy your delicious and refreshing chilled udon!
