Cold Udon Noodle Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 100 g dried shiitake mushrooms
• 45 ml mirin
• 45 ml soy sauce
• 10 ml sake
• 2 tablespoons bonito flakes
• 400 g fresh udon noodles
• 1/4 iceberg lettuce, finely shredded
• 1 lebanese cucumber, peeled, seeds removed, thinly sliced
• 2 vine ripened tomatoes, seeds removed, cut into thin slices
• 15 g wakame seaweed
• 1 egg, hardboiled, peeled, quartered
• 1 sheet nori, thinly sliced

Recipe

• 1 place shiitake in a bowl, cover with cold water and soak overnight.
• 2 the next day, drain and place shiitake in a saucepan and cover with cold water.
• 3 bring to the boil, then reduce heat and simmer for 20 minutes.
• 4 remove from heat and drain. place in a bowl with the mirin, soy, sake and bonito. set aside.
• 5 when ready to serve, place udon in a large bowl, cover with boiling water and set aside for 5 minutes. drain, refresh under cold water, then drain again.
• 6 thinly slice shiitake (including stalks) and toss their marinade through the noodles with lettuce, cucumber, tomato and seaweed. divide noodles between bowls, and top each with shiitake and a quarter of egg. garnish with nori.