Udon noodle salad with crushed sesame seeds and miso dressing
Japanese people prefer to eat cold noodles during the warm months. Japanese summer can be unbearably hot, so the cooler substitutes for ramen, soba and udon are a must. Udon is made with medium strong wheat flour renowned for its firm texture. Pure soft water and salt are the only other ingredients and it is one of the few types of noodle where the dried product is almost as good as the freshly made one. Miso dressing and crushed sesame seeds are rich, sweet and sour, making this dish both light and filling.
● 180g Yutaka Extra Thick Udon Noodles
● 10cm Fresh Cucumber
● 2 Slices Honey Roasted Ham
● 16 Petit Tomatoes
For the dressing
● 2 tsp Yutaka White Sesame Seeds
● 2 tsp Yutaka Organic Miso Paste
● 1 tsp Honey
● 2 tsp Yutaka Rice Vinegar
● 2 tsp Mayonaise
● 2 tsp Yutaka reduced Salt Soy Sauce
● 2 tsp Yutaka Mirin Seasoning
● 40ml Cold Water
❶ To make the dressing, first evaporate the alcohol in the mirin by placing it in a saucepan and bringing to boil over medium heat. Turn it off immediately after it reaches boiling point. Next, crush the sesame seeds in a mortar and pestle. Combine all ingredients for the dressing and mix well.
❷ Add water to a large saucepan and bring to boil. Cook the noodles over a medium heat for 15 minutes. If the water boils over, turn down the heat or add cold water.
❸ Once the noodles are cooked, drain in a colander then cool them under cold running water for 1-2 minutes. This will ensure a firm silky texture. Finally drain the excess water by lightly shaking the colander.
❹ Next, cut the cucumber and ham into fine strips and the cherry tomatoes into quarters. Mix the udon, cucumber, ham and tomatoes and add the dressing then serve immediately.