Enjoy cold Japanese noodles on a hot summer day with this hiyashi shabu udon recipe. This irresistibly thick and chewy dish is made from chilled udon noodles with a generous topping of shabu-shabu style thinly sliced pork loin and refreshing vegetables such as cherry tomatoes, cucumbers and shiso leaves, all served in a savoury and tasty Japanese mentsuyu sauce. Best enjoyed during lunch when the weather is at its warmest.
Enjoy cold Japanese noodles on a hot summer day with this hiyashi shabu udon recipe. This irresistibly thick and chewy dish is made from chilled udon noodles with a generous topping of shabu-shabu style thinly sliced pork loin and refreshing vegetables such as cherry tomatoes, cucumbers and shiso leaves, all served in a savoury and tasty Japanese mentsuyu sauce. Best enjoyed during lunch when the weather is at its warmest.
Ingredients:
- 1 package of udon noodles
- 3-4 slices of pork loin for shabu shabu
- 1 egg
- 2 cherry tomatoes
- 1 shiso leave
- ¼ cucumber
- 150ml mentsuyu
- lemon slice
Instructions:
- Boil the udon noodles as per the package. Drain and pour cool water over the noodles to chill them. Set aside.
- Julienne the cucumber into thin strips.
- Make a poached egg according to your desired method.
- Bring some water to the boil in a small saucepan, and boil the pork loin slices for 1-2 minutes. Rinse with cold water to cool down. Dry with paper towel. Set aside.
- Put the drained udon noodles in a bowl or plate and arrange the pork and vegetables on top.
- Pour the mentsuyu noodle soup stock when you are ready to eat. Squeeze the slice of lemon on top to give a nice citrus zest to the dish.
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