Cold noodles with creamy sesame dressing
For those who follow my blog will realise that I have so many posts on Japanese noodles...either hot/cold or the different types of noodles.
This is because Marky and I are fans of these noodles and they are really versatile. I've made a slide show of all the different versions of the Japanese noodles and a summary of the different sauces that I've used before:
Cold Noodles
- Traditional tsuyu
- My own concoction:
3 tsp sesame seed oil
4 tsp light soya sauce
1 1/2 tsp honey
1 tbsp water
1 small chilli padi
Sprinkle of black pepper
Chopped parsley
Toasted sesame seeds - Non-creamy sesame seed sauce from Daiso (NEW!) -->$2
- Creamy sesame seed sauce from NTUC (NEW!) --> $6.90
Fried Noodles
- Okonomiyaki sauce + mayonnaise + Furikake (see picture) + Bonito Flakes
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Cold Sesame Udon Salad
(Serves 4-5 people)
Ingredients:
1 packet of udon/hiyamugi /buckwheat soba/cha soba
3 Japanese cucumber, shredded
1/2 carrot, shredded
10 cherry tomatoes, halved
1 floret of broccoli, cut into small pieces and blanched
8 crabsticks, shredded and pan-fried
100g picnic ham/2 large sausages, shredded (Pan-frying is optional)
2 eggs, beaten and fried
Sesame seed oil
Creamy Japanese sesame salad dressing from NTUC (Alternatively, you can also get the non-creamy sesame dressing from Daiso)
Black pepper (Optional)
Japanese Furikake
Method:
1) Bring the water in the pot to a boil and add noodles. Stir occasionally. Cook for 5-8mins until al-dente.
2) Drain the hot water and place noodles under tap water to cool it slightly. Let it sit in ice water for 1-2 mins to totally cool the noodles.
3) Drain water from the noodles and add some sesame seed oil to prevent them from sticking to each other. Leave in the fridge while you prepare the rest of the ingredients.
4) Mix shredded carrot and cucumber with the noodles. Add salad dressing, furikake and black pepper according to your taste.
5) Lastly, arrange the broccoli, tomato, shredded crabsticks, ham and egg on top of the noodles and chill further before serving. (Best to eat it cold)
6) Just before serving, you can add a bit more furikake on top of the ingredients to make it tastier.
